Description:
Milk: sheep’s milk
Ripening: 4/ 6 / 8 months, it depends on the cheese’s size
Size: 1,5 kg/ 6 kg/ 16 kg
Features:
This cheese is obtained following the old cheese traditions.
The curd has to be broken in small pieces, like rise grain, so to immediately eliminate most of the moisture.
Than follows the filling of the moulds and the purging of the serum in a steam room, so to get a cheese that can mature for long periods.
Tasting:
The paste is compact and a bit crumbly, it is sweet and succulent. There’s a prevalence of the milky sensations ( cream and butter) with fruity notes ( specially dried fruit like chestnut and walnut) and a vanilla note.
It can also be a little spicy, depending on the size and the aging period.
Suggestions:
We suggest to combine it with Parrina Rosso Muraccio for its strength. You can taste it with honey, jams and wine jells.
Considerations:
Bigger is the cheese’s size more spicy, fine, aromatic and complex is the paste.