A hard cheese that matures for at least five months, it is flavorsome and slightly tangy. The rind, typically “Canestrata” (basket-shape rind), is pale yellow-white in color. The cheese inside is white, firm with black peppercorn.
Pasteurized sheep’s milk, lamb rennet, milk enzymes, salt, black peppercorn.
In the refrigerator or in cool place (around 4-6°C/40-43°F).
Whole wheel: 15kg/36lb; h 13cm/5inches; Ø 35cm/14inches
Whole wheel 15kg/36lb | Wedges.