100% Sheep milk
CERTIFICATE OF QUALITY:
Minimum 15 days
3 kg - 6 kg
29 x 8 cm - 35 x 7,5 cm round shape
All year long
The processing is result of long and complex craftsmanship, a simple cheese for and intense taste. After being pasteurized, are inserted in cow's milk ferments and rennet: the curd is broken into big piece, to help keep the humidity high inside. The addition of the mold Penicillium candidum, which develops on the surface, helps give creaminess to the pasta favoring the proteolysis of the rind.
White surface with white mould; pale white dough.
The smell is very intense, with a hint of acid, lactic sensations (milk and butter) and vegetal notes of the pasture.
The flavor is sweet at the beginning and distinct at the end, perceptions in the mouth are rich and intense; persistent aftertaste. Perfectly expresses the richness of fresh sheep's milk, the full and round taste of this milk.
We recommend combining it with a glass of Sangiovese D.O.C Parrina. Also try it on a slice of grilled bread or melted over boiled potatoes.
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