This is one of the best-known desserts in Ibicenco gastronomy, and, although its origins cannot be pinpointed exactly, it appears to have been described for the first time in 1238 in the book Blanquerna by Ramón Llull. It is a unique type of cheesecake, made with sheep and/or goats milk, sugar, eggs and spearmint. Traditionally it was eaten at Easter when its main ingredients were abundantly available. Today it is eaten throughout the year.