This semi-hard cow’s-milk cheese from Italy’s Valtellina valley is produced at artisanal or semi-industrial scale from partially skimmed milk and carries protected Denomination of Origin (DOP) status. It has a characteristic straw-yellow rind that intensifies with ripening, and a sweet flavour with a note of dried fruits developing over a minimum 70-day maturation. It is eaten on its own or as an ingredient in local cooked dishes such as pizzoccheri. DOP rules govern milk origin, production methods, and ripening, protecting authenticity; as an alpine cheese, its safety rests on milk quality and controlled maturation.