Mixed goat’s and cow’s cheese aged in tuff pits, once used for the preservation of wheat, now covered with straw where they are dropped canvases of hemp where they are inserted these forms for the maturation typical of this extraordinary product.
The “anaerobic” maturation, i.e. in the absence of oxygen, means that this cheese is strongly characterized and acquires a strong taste and a unique aroma. Ideal for use in the kitchen but also to be enjoyed in small doses, given its intense flavor in the cheese dish.

Ingredients: Cow and goat milk, rennet and salt.
Size: about 1,1 Kg.
Packaging: vacuum packed.
Duration of the packaged product: 90 days.

ALLERGENS: MILK and MILK proteins.

Product features:
Shape: totally different from each other and with irregular characteristics, given the fermentation and the pressure to which they are subjected during the period of sinking;
External appearance: hard, compact but very thin rind, smooth and yellow in colour with dark or pink patches.
Internal appearance: compact, straw yellow in colour and with the possibility of pink patches with a very slight nail;
Odour: lactic hints of cooked butter, meat broth, fermented grass and animal scent;
Taste: strong, spicy and very savoury flavour, also very persistent.

Aging: 60-70 days in cells after which it passes for another 90 days closed in ditches.

Availability: limited due to the low annual production.
Origin: Marche.

Food pairings: Excellent for making first courses or if combined with a jelly of Vin Santo, a Mielaceto or a fig mustard.

Oenological pairings: Important red with a strong character, like an Amarone.

MEDIUM NUTRITIONAL VALUES per 100 g of product:

• Energy value kcal 444
• Energy value KJ 1841
• Fats 36,8 gr
  of which saturated fatty acids 25,4 gr
• Carbohydrates 0,3 gr
  of which sugars 0,3 gr
• Protein 27,92 gr
• Salt 1 gr