It is also called Morlak or Burlaco. Its production area is therefore the Grappa massif. It is a cheese made from semi-fat raw cow's milk. The shape is cylindrical; the crust is barely perceptible, the dough is soft and greasy, the colour ranging from white to pale yellow. The flavour is typically salty, very close to the Greek feta. It can be stored in wet sand or wrapped in chalk, in clay or in hay for a few months.