This stretched curd cheese – formed into a squared-off log – is quite unique, with a spicy taste and a chewy open texture. Every cheese has the official DOP seal impressed into the rind, and is made in the same as Caciocavallo, Provolone and even Mozzarella. The cheeses are made from November to May, although January-, February- and March-made cheeses are deemed the highest quality, when the Iblei Hills surrounding the area are studded with fragrant herbs and flowers and the grass is not so scorched and dry as in summer. Notes of burnt orange, crusty bread, pepper and the buttery straw punctuate the long, complex arc of flavour.