This cheese is super fresh and very delicate. It is preserved in water and buttermilk in the draining baskets. After opening the package it must be used rapidly. The fresh cow’s milk is delivered to the cheese factory where it is analysed and pasteurised (the milk is heated at 71.3°C for 15 sec. and then quickly cooled down). It is then poured in big cauldrons where the temperature reaches 32-38 °C,  the liquid calf rennet is added to it and the coagulation takes place in about 25-30 min. The cheese maker decides when to break the curd, using a tool called a “spino”. The curd is cut into walnut/hazel nut sized bits, the cut arugola is added and the curd is then placed manually in the draining baskets, after that they are placed in brine (water and salt) for a perfect degree of saltiness.

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Ingredients: pasteurised milk, salt and rennet.
Weight: 300 g. pieces.
Packing: in a heat sealed tray in brine for preservation.
Shelf life of packed product: 10 days.

Cheese characteristics:
SHAPE: looks like an irregular cylinder with straight sides and flat concave surfaces
EXTERNAL FEATURES: milk white with specs of green (cut arugula), carries the marks of the draining mould which contains it.
INTERNAL FEATURES: the paste is soft, soft and crumbly with evenly distributed irregular eyes and green specs.
AROMA: typical aroma of fresh milk and yogurt.
FLAVOUR: balanced and sweet with a touch of saltiness to it and a characteristic acidic note, it has a very appealing taste which it gets from the arugula.

Availability: all year, but must be ordered.

Food pairing: this cheese is low in calories and should be eaten as it is but can be dressed with oil and pepper as well as using it in summer salads.

Wine pairing: This type of cheese goes well with any delicate low-alcohol white wine served cool.