This cheese is made exclusively from raw sheep’s milk, from one evening’s and one the next day’s milking. The taste and aromas of the pasture herbs, thyme and mallow, determine it. It matures for at least 6 months, the skin is treated with extra virgin olive oil and wine vinegar. When further matured, it hardens and becomes an intense, spicy cheese.
It can be a traditional ingredient in the most famous Italian sauces such as amatriciana, carbonara and cacio e pepe. It performs fantastically on grated vegetables in a tube or as an element of a cheese plate, accompanied by Talo Negroamaro or Sessantani Primitivo di Manduria red wines.
The product cannot be ordered online, it can only be purchased in the store freshly measured in any quantity.
If you want to get it for sure, you can let us know your purchase intention in advance by calling +36 20 567 4222.