Murtarat

Also spelled Mortaràt, the name is derived from mortaretto (a 'little mortar' aka a firecracker) which describes the explosion of taste in your mouth.

A full fat raw cow's milk cheese, aged for two months murtarat comes in several shapes and flavours: covered with black pepper (a round version), or filled with garlic and aged in chopped garlic (the ring version), or mixed with walnut kernels then rolled in corn flour (a roundish version), or mixed with rosemary and aged on rosemary branched (the rectangular version). All are designated PAT.