Producer: Dairy Lagunda
Region: South Tyrol
Cheese type: Cut cheese goat's milk
Deion: 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.
Fat salary: 45% F.i. T.
Produced personally by the Martelli family, in their own pasta factory in Lari, in the hills of Pisa in Tuscany.
This cured sheep cheese, made with raw sheep milk the Spanish Pyrenees, is cured for at least 90 days. It is smooth and very tasty, with a long, lingering aftertaste.
Cut cheese ewe's milk, Appearance: rind treated with tomatoes, Aroma: neutral, Flavour: hints of sheep's milk, Consistency: rubbery, Maturation: 4 weeks in the refining cell
this cheese made out of sheep's milk rests for a minimum of 90 days in our grottos covered with walnut leaves top to bottom that gives the cheese its typical aroma and gentle flavor. (Shelf life: 8 months)