This cheese is our recipe, the development of an innovative product, born from the desire to offer something truly new on the market. Made with cow’s milk and added fatty milk and sheep’s cream, with the technique of broken pasta.
Starting from a base of an already bizarre or “strange” cheese of its own … we wanted to proceed with an unusual refinement, using garlic, oil, chili pepper and parsley. From this refinement came a “green” cheese, that’s why it came to us to call it this: I do it strange.
In addition to the external refinement, the shape is split horizontally and inserted into it the same mixture with which the external treatment is done.
The result is a cheese with a balanced taste, despite such potentially strong ingredients, we were able to produce a harmonious cheese, with a pleasant taste and very appetizing to consumption, excellent to enjoy especially as an aperitif or appetizer.
The crust is edible.
Pasteurized cow’s MILK , Pasteurized sheep’s MILK and CREAM , Lactic ferments , Rennet , Salt , Treated in crust with parsley, chili pepper, garlic, and olive oil. ALLERGENS: MILK and MILK protein.
Excellent as an aperitif or appetizer. It pairs well in a cheese plate or enhances well in various dishes.
It pairs well with bubbles, structured white wine, or a firm white structure.
Unit of measurement
Weight per piece
About 3.3 Kg
Pieces per box
In the refrigerator from +2 °C to +6 °C
Refrigerated from +2°C to +6°C
Product life in sealed package
Minimum order quantity
Valori nutrizionali medi
per 100 gr di prodotto
Verifica le disposizioni del tuo comune.