The outer surface, varies in colour from ivory to yellow -brown, is smooth and glossy and bears the marks of raffia strings used to hang the cheese over an axis of steel. It has a slightly flattened spherical shape (diameter 12-15 cm). It is compact and when cut no buttermilk is drawn.

It is extensively used in Mediterranean cuisine becoming stringy during cooking. When the cheese is fresh, it  has an aromatic flavor, usually mild and slightly sweet and melts in the mouth, and it  becomes spicy when it is  aged. You can eat it sliced thinly at the end of the meal.