It’s a cow milk cheese. Pear-shaped stretched curd cheese with a butter heart. It has a dual structure: an outer, flexible, pale yellow, spun cheese and an internal, creamy white butter. It has a sweet and buttery taste. This was originally a method devised by the shepherds in some of the internal southern Italian areas to keep butter. Sealed inside a sack of stringy paste and uncontaminated by the air, it could keep unaltered for many weeks, acquiring additional flavour in the meantime.