100% Sheep milk
CERTIFICATE OF QUALITY:
8 month minimum
21 x 15 x 9 cm
All year long
The processing is result of long and complex craftsmanship and great experience of cheese makers. The curd must dry very well and slowly so it get the right consistency. The cheese is kept in special caves for about 90 days at 14°C. It needs 3 months to allow the maturation of the cheese and the formation of the characteristic aromas.
Irregular shape, large and wide at the surface.
The smell is very intense; acidic with a hint of mushrooms.
The flavor is strong and determined, a little piquant, perceptions in the mouth are rich and intense; persistent aftertaste.
It is a cheese that has no equal; the process in which it is produced is the result of an intensive study conducted by Parrina.
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