The flavor of this raw sheep’s milk cheese changes during the year according to the pasture-land and the sheeps’ diet. It is characterized by a strong personality with a hay-colored rind, and is covered in hay as it matures. This cheese is not heated or pasteurized, thereby maintaining many characteristics of the sheep’s milk. Production is limited to periods when sheep are able to supply milk with the appropriate characteristics. The rind is solid and marked by holes of the natural fermentation. Accompany with a full-bodied red wine such as Brunello di Montalcino.
|06101||5 lb||1/case||6.5 lb|
Raw sheep’s milk, rennet, salt