This cheese is produced with pure sheep’s milk, brought to a temperature of 38°-40°C, and stirred for half an hour; natural powdered rennet is then added and the mixture left to stand for half an hour; the curd is broken with lo spino (a cheese knife) and put into moulds. It is then warmed in 38° - 40°C steam rooms for about 3 or 4 hours and salted by hand. The cheese shapes are left to age on wooden pine boards and are washed and turned every three days; ageing takes about 25 days. The small wheels are cream coloured and black speckled. The cheese is soft and slightly savoury with a distinct truffle aroma; the perfume increases in intensity with ageing. Here, the small wheel shapes are kept immersed in red Brusco dei Barbi wine for a week. This gives the cheese a special wine taste. The wheels take on a deep red colour, but when the cheese is sliced, it is a nice golden yellow.
Suggestions: Excellent when accompanied by blackish artichokes in pinzimonio (eaten raw, dipped in olive oil, salt and pepper) and with Brusco dei Barbi red wine.
Ingredients: Pasteurised cow’s milk, rennet, salt, milk enzymes, Brusco dei Barbi red wine.

Appox.450 gram per wheel

price €: 7,46

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