Description
Made with fresh pasteurized sheep’s milk, natural rennet, selected lactic ferments and salt from Saline di Volterra. It is characterized by its soft texture and the typical Tuscan sweet flavor.
It is produced from late December to mid-September and spring is the best time of production thanks to the fresh grass pastures
Pairings: Classic complement of the pods during the spring it goes nicely with all the fresh vegetables of the season.
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