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A spun paste cheese made from whole pasteurized milk.

Rennet coagulation of the whole cow’s milk occurs  in natural conditions of acidity;   lamb rennet paste is added as well as gas-producing lactic ferments to facilitate the formation of holes inside the cheese.

It’ s pear-shaped and has a string for hanging during the  ripening process.

It is straw-coloured but the colour can vary  depending on the ripening process.

The weight ranges from 7 to 8 kg.

Ingredients: whole pasteurized milk, rennet, lactic ferments, salt

SHELF LIFE 8 months