This is a new “three-milk” cheese, we use cow, goat and sheep milk to produce it and it has a  barely bloomy rind treated with vegetable charcoal. The name for this cheese was chosen thinking about running horses and in fact when the cheese is mature the paste tends to be very soft, creamy and liquid, so in our slang we say it “runs away” just like a fast horse. It has a wild personality “definite and rich in flavour”, however, when tamed it becomes truly pleasant and interesting. It can be used in different ways.

Ingredients: pasteurised cow, sheep and goat MILK, live milk enzymes, rennet and salt.
Weight: approximately 180 gr.
Packing: wrapped in cling film.
Shelf life of packed product: 30 days.

ALLERGENS: MILK and MILK protein

Cheese characteristics:
SHAPE: cylindrical with irregular surfaces and sides, when it matures it tends to change shape and becomes quite irregular.
EXTERNAL FEATURE: it has a very thin, slightly moist and sticky rind owed to the vegetable charcoal and Penicillium candidum, which spreads externally and gives it a dark grey to a lighter grey colour.
INTERNAL FEATURE: after a few days of its production the paste appears with very fine but unevenly spread out eyes. It is creamy white, soft and sticky when cut. As it matures the eyes tend to disappear and the paste goes from a creamy to semi-liquid consistency.
ODOR: it smells like cream, fresh butter, fresh grass and animals with a clean fleece.
FLAVOUR: it is sweet, slightly savoury, and the paste is at first a bit sticky but quickly becomes very soluble. Highly persistent.

Availability: all year, but must be ordered.

Food pairing: it is great on a cheese platter, can be used to make antipasto served with a spoon, ideal to make risotto. It can also be served with a fig and balsamic vinegar sauce.

Wine pairing: best paired with a structured but intriguing red, could be interesting to try it with passito wine or a late harvest wine.