Production area: between Treviso and Friuli, in the area called Pra dei Gai in Mansuè and Portobuffolè.
This type of pecorino cheese is prepared only in April with sheep’s milk mixed with cow’s milk.
The sheep are fed in this period with special care, so that the milk has a particular nutritional value and a particular flavor.
Cheese is now rare and of limited production of a family craft. The cheese pasta has a faint yellow color and aging becomes crumbly and sweet. Height is of 7 to 8 cm and a diameter ranging from 25 to 30 cm.
In the area of production, this cheese is eaten with warm polenta, but it can also be grated over soups, and especially over the vegetables.