Tuscan cheese made from three milks, sheep, cow and goat. Intense on the palate with a mild finish, for a cheeseboard.
It follows a Tuscan farmhouse recipe and blends sheep's, cow's and goat's milk. It is aged for about 25 days.
The interior has few holes and stays slightly elastic. Serve it sliced with onion or fig jam, or melted over polenta.
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