When the product is marketed, it should have: (a) matured for at least 180 days (six months) with a maximum yield of 9 kg per hectolitre of milk processed; (b) a slightly elongated melon shape or a pear shape with no head, weighing 2,5 to 8 kg; a thin, a yellowish crust with slightly dark tones, almost smooth with slight indentations running lengthways from the raffia ties used to support the ...