The cheese has its name according to cheese fair in local town, where shepherds from all over the region come to show and sell their products. It is unpasteurized, hard cheese that has the shape of flattened round loaf. When young, the cheese has a supple texture and is mild and nutty. With age, it becomes hard and brittle. The affinage of six months has given the cheese a balanced blend of acidity, salt and fat. It is used as a table cheese, but when aged, it is good also for cooking.