After obtaining curd from processing pasteurized sheep’s milk and adding calf rennet and cheese cultures, the curd is collected
into moulds. After that, it is subjected to a dry-salting procedure in specially arranged environment, which allows the secondary syneresis,thus reaching the first maturation.
The cheese matured in wooden crates and covered with juniper berries and Modena balsamic vinegar to reach the correct maturing phase.
Colour of cheese rind tending to dark burgundy, grainy texture that is slightly chalky and snow-white, its perfume and flavour remind you of products with treated rind.
||10 / 22 cm
||6 / 8 cm
||500 / 2800 g
||180 days from date of seasoning
||refrigerated below 8°C