Firstly it undergoes a light salting and at the end of the ripening we obtain a strong-flavoured cheese with a pleasant spicy aftertaste.
The cappatura (typical method of conservation)with black pepper makes it a real delicacy and even more delicious.
Ideal at the end of meals but especially with pasta dishes served with sauces.
It’s available in forms of 10 kg
Ingredients: whole pasteurized milk, salt, rennet, lactic ferments, ground black pepper on the crust.
SHELF LIFE 150 days