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Made with fresh pasteurised sheep’s milk, natural rennet, selected milk enzymes and Volterra salt. This cheese has a soft texture and a mild, typically Tuscan taste. It is produced from late December to mid-September.
The best season for production is spring, owing to the fresh grass pastures.

Pairings: A classic complement of broad beans in spring, it pleasantly pairs with all fresh season vegetables.

Gewicht: 1.2 Kg
Ø 15 cm