It is an artesanal cheese, made from cows' raw milk coagulated with animal rennet, whole and with a minimum cure process of 90 days. Manufactured on the island of Pico, in Azores Archipelago, known by the highest mountain in Portugal, Ponta do Pico and its black volcanic earth, responsible for its UNESCO-designated historical vineyards. The rind has a straw yellow color, with small eyes. The flavor is mellow when young and full with the aging.