A cheese made with a blend high-quality cow’s, sheep’s and goat’s milk, subjected to careful coagulation and press molding with a cotton cloth. During curing, the cheese is subject to the natural development of mould on the rind and to two olive oil baths; these processes are responsible for the delicate final aroma. Aged for 2 months in maturity cellars.
Tasting note: This is a cheese with a fine, savory taste; with a pleasant, delicate aroma; pale ivory in colour and with a firm texture with small, well-distributed eyes.
Winner of 2 international Cheese Awards