Made with sheeps milk that is dry salted and then matured in natural caves for at least 7 months, this cheese has a full buttery feel through the end palate. It has a rich, long-lasting piccante flavour with a well-balanced salty note, and a firm yet slightly grainy texture.

Colla S.p.a. started in 1921 in a small dairy in Cadeo, Italy, and is now well-known for excellence nationwide. Its strength lies in growing while staying connected to its roots, initially planted by Giuseppe Colla in 1921. Today, the fourth generation manages the business, providing valuable employment for the local area.