This cheese could be defined as ancestral for its production still rooted in traditions and history.

This handmade cheese is really beautiful to see for its imperfections that make it even more beautiful. Since it is not made in moulds, but put in linen towels that determine a totally irregular shape marked by the fabric itself with all the folds and movements of the fabric that in the first phase of its maturation has wrapped it.

Made from whole raw cow’s milk, the curd is broken down to a walnut size, then left to mature for at least 60 days, but sometimes even longer.

Although it is not a very mature cheese, it expresses complex scents, as do much more mature cheeses.

If the rind is clean, it is edible, but since it is a cheese that after a short time is subject to remake of mold, in case it is very moldy, it is better not to eat it, not because it is dangerous for the health, but because it alters the organoleptic characteristics of this cheese.

Ingredients: Raw milk, rennet and salt.
Size: about 2,5 Kg.
Packaging: shape wrapped with parchment paper.
Duration of the packaged product: 30 days.

ALLERGENS: MILK and MILK proteins.

Product features:
Shape: indefinite parallelepiped with an irregular square base and indefinite irregular heel;
External appearance: medium thick, dry rind (clean or mouldy with natural mould), straw-coloured with lighter and darker grey and green patches depending on the quantity of mould in the rind;
Internal appearance: semi-hard, slightly elastic paste, the eyes are evenly spread, medium-small and irregular in size, straw yellow in colour;
Odour: the lactic acid of fresh butter, vegetable of fermented grass, with a slight animal scent, is interesting;
Taste: the primary sensation is the sweet medium-high, then the salty medium-low, a slight acidity, the paste is compact, grainy, deformable and slightly adhesive.

Availability: all year round, but in small quantities.

Food pairings: fantastic cut into cubes for an aperitif, placed in a dish with cold cuts, also perfect for the preparation of dishes.

Oenological pairings: white wine, red wine not very structured, but also a bubble is very good.

MEDIUM NUTRITIONAL VALUES per 100 gr of product:

• Energy value kcal 385.71
• Energy value KJ 1599.28
• Fats 31,99 gr
• of which saturated fatty acids 22,9 gr
• Carbohydrates 0,0 gr
  of which sugars 0,0 gr
• Protein 24,45 gr
• Salt 2,37 gr