Sheep cheeses of this type are quite rare in Italy; very few producers try to make this extraordinary cheese. We did not mean to copy the famous Roquefort produced in France but rather we tried to improve our own skill by creating a quality cheese with several differences when compared with its more famous French “cousin”.
It has not been an easy process and after many, and at times, unsuccessful trials, we have finally reached a very satisfying result.  Although we still have work to do, we are happy with our present results.

The ageing period varies from 3 to 4 months at natural and constant temperature in our caves.

Ingredients: pasteurised sheep MILK, live milk enzymes, rennet, salt and penicillium roqueforti.
Weight: Approximately 3.5 Kg.
Packing: wrapped in aluminium foil.
Shelf life of packed product: 120 days.

ALLERGENS: MILK and MILK protein.

Cheese characteristics:
SHAPE: cylindrical with flat surfaces and straight sides, and barely rounded edges.
EXTERNAL FEATURES: the crust is slightly wrinkled, of medium consistency, covered with a layer of mould
and is a natural light grey colour with some orange spots; the visible holes, in the two sides, allow the oxygen in during its maturation.
INTERNAL FEATURES: the cheese paste has irregular blue veins, with an uneven distribution of the mould, while the centre of the cheese is white, changing to intense straw-yellow or ivory near the rind.
ODOR: the flavour carries interesting aromas. We perceive a strong buttery smell combined with dried porcini mushrooms as well as the typical smell of sheep and barn.
FLAVOUR: the initial saltiness dissolves gently giving space to its intense persistence and aroma. This cheese is complex and interesting with a variety of intense flavours, a real meditation cheese.

Availability: limited.

Food pairing: it can be served at every moment of the meal and in different ways. As an appetizer, antipasto and to make main courses and side dishes.  It is another ideal cheese for meditating.

Wine pairing: best paired with a sweet Tuscan Vin Santo, Malvasia, a late harvest wine, an Aleatico from Elba Island or Passito from Pantelleria.