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Made with fresh pasteurised sheep’s milk, natural rennet, selected milk enzymes and Volterra salt.
This is a ripe cheese with a chalky texture, surface treated with ash, which gives the rind its typical grey colour. This cheese has a rather pasty texture and needs to mature for a period ranging from 7-8 to 12 months.

Pairings: Perfect with a nice platter of cold cuts.
It pleasantly complements fruit mostarda, fig jam, honey and red onion jam.

Weight: 2.3 Kg
Ø 20 cm