Origin of the milk: Italy. Produced with sheep and/or cow milk, this cheese is aged for about two months and then refined in natural hay. The maturation under hay gives the cheese paste a typical amber colour, a smell and a taste that reminisce a hay meadow. It has indeed very intense herbal notes and it’s particularly tasty. It has a strong and intense flavour and matches well with a red wine with the same characteristics.
Ingredients: Pasteurized sheep’s milk or cow-sheep mixed, rennet, salt and lactic ferments. The rind shows decorative hay wires.
Storage and expiry date: Keep in a cool and dry place or in a refrigerator at 4 degrees enveloped by a protective casing. Shelf life 1 year.
Allergens: Milk and milk-based products (including lactose).