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.

Given the low amount of annual production, for this cheese it will be necessary to check its availability at the time of ordering.

Ingredients: Pasteurized cow’s MILK, pasteurized sheep’s MILK and CREAM, lactic ferments, rennet and salt, treated in crust with parsley, chili pepper, garlic and olive oil.

Height: Approximately 3.3 kg

Packaging: vacuum bag

Shelf life of the packaged product: 45 days.

Product Features:

Shape: cylindrical with straight sides;

External appearance: the crust is medium hard, greasy, the external color is green in a non-homogeneous way, because it is covered with parsley and the other ingredients;

Internal appearance: the paste inside is compact, white in color tending to ivory, with a thin nail, non-homogeneous eyelet of fine size and regularly distributed. There is a green central horizontal stripe;

Smell: a high vegetable sensation of garlic and parsley, especially in the crust, although it also infuses the pasta a lot, where we can perceive the weak lactic sensation of cream and animal. Obviously being the edible crust, eating the same also gives you the taste of chili pepper, parsley and garlic clearly, but which blend well with the characteristics of the cheese.

Taste: medium sweet, medium low salty and a slight acidity. In the mouth it has a grainy and adhesive structure, it has a medium persistence. Instead, by tasting the part where the aging is present, the flavor becomes more intended: spicy and pungent.

Availability: limited and only at certain times of the year.

Gastronomic pairings: excellent as an aperitif or as an appetizer, but even in a plate of cheeses it manages to enhance well.

Wine pairing: it is not easy to find a combination for this cheese, but we have tried it with bubbles with which it finds an excellent combination, but also with a firm white structure.

AVERAGE NUTRITIONAL VALUES per 100 grams of product:

• Energy value KJ 1746 – kcal 421
• Fats gr 36
• Of which saturated fatty acids gr 23
• Carbohydrates gr 2,3
• Of which sugars gr 0,4
• Proteins gr 22
• Salt gr 0,77

ALLERGENS: MILK and MILK proteins, may contain traces of SESAME and MUSTARD.

Storage & Fragrance: Once the vacuum pack is opened, it is recommended to keep it by wrapping it with plastic film and consume it within two weeks of opening.