Its name derives from the reed basket in which the curd was placed to release the excess whey.
It is a fresh goat's or cow's milk cheese.
The ivory white cheese is solid, although soft and rich in whey.
It can be eaten as a table cheese or as an ingredient of other dishes.
It is especially used in stuffings and to give life to tasty condiments.
Excellent dressed with a little extra virgin olive oil and in salads.