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.
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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)
