Producer: Fattoria Buca Nuova, Pienza, Tuscany
Cheese type: Cut cheese ewe's milk
Appearance: rind treated with tomatoes
Flavour: hints of sheep's milk
Maturation: 4 weeks in the refining cell
Cut Cut cheese goat raw milk, Appearance: covered with cinder, Aroma: strong scent of goats, Flavour: slightly sourish, Consistency: buttery - rubbery, Maturation: 2-3 months in cinders.
Cut cheese bovine milk, Appearance: washed crust - some natural moulds, Aroma: intense, Flavour: grass - sweet - full-flavour, Consistency: rubbery, Maturation: 4 months in the natural cellar
very soft bark, in colour varying white / yellow up to intensive brown. The elastic dough is ivory-white, delicate taste, mezzo fragrantly with light nanny goat marks, irregular slit punching.
Cut cheese goat's raw milk; Appearance: wrapped in wine sheets, porcelain-white dough; Smell: vegetal; Taste and aroma: tender wine nuances; Consistency and structure: elastic - melting; Maturation: approx. 30 days