This cheese is born in the spring of 1997, after a few years of testing until we found what we were interested in. Since then we have a very limited production, which begins with the collection of milk, always from the same farm and in the same herd. The elaboration begins at 7 in the morning and finishes the first phase 12 hours later. The second part of acidification lasts another 24 hours.
Made with raw milk of frisona cow with an enzymatic paste and creamy texture. It is matured for at least 60 days. It has a moist bark of blue mushroom and an intense flavor, butter, slightly spicy and with a powerful and persistent ending flavor.
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