Description: Soft flowering crust cheese
Milk used: Sheep’s milk
Aging: 15 days
Size: 3 or 6 Kg
Features:
It is a fresh cheese that must be soft, so it’s very important in this case the rupture of the curd in large pieces, like cubes, so to have high humidity inside.
Introducing the Peniccillium candidum helps the cheese to be soft, thanks to the proteolytic activity of this noble mold.
Tasting:
Flowering grey-white skin, with an evident proteolysis. The paste is soft and compact and it has a ivory white colour. The flavour is sweet and creamy, typical of the sheep’s milk.
Suggestion:
We suggest to match it with Parrina Rosso Doc, fot its structure and complexity.
Considerations:
This cheese is the one that most represents the sheep’s milk just milked, as it arrives in the dairy.