Sheep's and cow's milk cheese aged in an oak barrel in bran. A cheeseboard cheese whose flavour is shaped by its ageing material.
The wheels are laid in old oak barrels, in layers with the ageing material, at room temperature. They mature in Tuscany for about 160 days in bran. Air passes between the staves and the final shape is often irregular.
The interior is firm, with few holes, often irregular. The flavour is clean at first and mild on the finish. Serve it sliced with a fruit compote.
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Sheep's and cow's milk cheese aged in an oak barrel in bran. A cheeseboard cheese whose flavour is shaped by its ageing material.
