Stretched curd cheese produced with pasteurized buffalo milk, salt and rennet.
The cheese is first dried in cells at constant temperatures and placed in beech wood cases with powdered walnut hull.
Then, cycles of temperature and humidity varying up to eight times a day are carried out, so that the aging process slows down and the
cheese remains soft even for some months, but acquires the aromas and fragrances of a long-aged cheese.
The paste is of a pale straw yellow colour and may have small irregular holes.
Soft, enfolding and delicate in the mouth and the taste becomes more intense and persistent as the seasoning goes on.
||180 days from date of seasoning
||Refrigerated below 8° C