Made with fresh pasteurised sheep’s milk, natural rennet, selected milk enzymes and Volterra salt.
Marinated green peppercorns are added to the curd and their aroma, along with the ripening process, conveys an intense scent and flavour to the cheese.
Pairings: Ideal for pairing with fig jam or chestnut honey.
Weight: 0.7 Kg
Ø 10 cm