After obtaining curd from processing pasteurized sheep’s milk and adding calf rennet and cheese cultures, the curd is collected into
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 maturation occurs first in ventilated rooms at a constant temperature and then in a cave on beech planks.
A white cheese with grainy and crumbly texture, feels perfectly delicate in the mouth.
A sheep’s milk flavour that is not sharp with an aftertaste of walnut hull.
||180 days from date of seasoning
||refrigerated below 8°C