This cheese was initially produced with fresh sheep’s milk and is now made from cow’s milk or a mixture of both. It is cylindrical and yellowish in color and is semi-cured to cured. Its flavor is quite peculiar, somewhat sharp and with a compact or closed paste (hence its name “Serrat”, Catalan). Originally, it was produced in spring and the beginning of summer, but today, the few livestock breeders who still produce this cheese make an effort to do so throughout the year, except for the end of fall and the beginning of winter.