A cheese from southern Italy whose pear shape with a neck and head is very attractive. It has been produced since the year 1600, it is a semi-hard cheese made from spun paste, saltier at the head than the rest, with a mild lactic acid flavor. It comes in two styles, natural and smoked, and both are used in platters, salads, for gratin, or to accompany an appetizer. They come packaged in a flexible vacuum-sealed container.