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.
Ø 15 cm