Made with raw sheep’s milk heated at 35°-38°C.
Cheese cultures are added and mixture is left to ferment, after which rennet is added and the mixture coagulates.
The curd is broken up and drained into moulds. The cheese is salt manually and dried in a cold room at 6°-8°C.
It is aged for over 90 days in virgin beech crates with nettle leaves so that it maintains its softness, fragrance and intense scent.
Cheese is made with raw sheep’s milk and processed with traditional methods adding selected cheese cultures.
The cheese is slightly straw-coloured, silky in the mouth, intense scent and flavour,slightly piquant.
||11 / 15 cm
||6 / 7 cm
||500 / 1300 g
||180 days from date of seasoning
||refrigerated below 8°C