Cheese made from raw sheep milk, matured in cellar for a minimum of 12 months, with natural rosemary in its crust, which gives the cheese a very pronounced flavor to this aromatic herb. 
 This layer does not penetrate the pasta, but it does manage to impregnate it with its sensory features, the result of which is an exquisite cheese. 
 It is vacuum packed, so that the aroma and flavor of rosemary penetrate more intensely in the cheese, giving it a unique personality.