A very special cheese indeed, as for over two thousand years the milk for this cheese has been made exclusively from the sheep that freely graze in the regions of Latium and Sardinia in Tuscany. It is a hard cooked cheese with an ivory coloured rind. The cheese itself varies in colour from white to straw. The softer kind has an aromatic nuance, the harder kind being more intense and slightly stronger with a salty taste. Quite a stunning cheese on its own with crusty bread and a glass of Sangiovese.