100% Sheep milk
CERTIFICATE OF QUALITY:
not less than 4 month
22 x 8 cm, round shape
From January to May
The processing is the result of long and complex craftsmanship and great experience on the part of the cheese makers. The curd must dry very well and slowly so it gets the right consistency and the subsequent development of Penicillium roqueforti mould. Then it is refrigerated for about 10 days at 10° C: the blue mould begins to develop on the surface. Then, holes are drilled in the cheese to facilitate the internal mould growth and the cheese remains at 10° C for further 20 days. Then it’s wrapped with a special paper and maintained at 4° C for at least further 3 months to allow the maturation of the cheese and the characteristic aromas.
Free of crust, superficial mould; the cut dough is compact, white, and has blue speckles. The result of noble mould, Penicillium roqueforti, which is added to milk is a patchy pattern.
The smell is intense, with a hint of mold.
The flavour is strong and distinct, very well balanced between the sweetness typical of sheep's milk and piquant blue mould; perceptions in the mouth are rich and intense; persistent aftertaste. In the mouth it leaves a feeling of perfect harmony between the flavour profiles of sheep milk and the mould.
It’s recommended to combine the Parrina Vin Santo D.O.C Capalbio.
The cheese should be kept in ventilated refrigerator at 4°C. Once engraved the shape, the interior must remain in contact with a transparent plastic film to be changed every 5 days. The cheese can not be frozen or maintained at temperatures above 10°C.Download PDF