Ricciarelli di Siena Igp 250 gr. - Antichi dolci di Siena
Original sardinian sheep's milk cheese with short ripening period of 20 - to 60 days. Compact consistency, little punching, white, softy, the taste slightly mawkishly and fragrantly.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Cut cheese ewe's milk, Appearance: nutty-brown colour - ivory white interior, Aroma: mediterranean herbs and sheep's milk, Flavour: harmonic presence of sheep's milk - nuts, Consistency: rubbery, Maturation: 8 weeks in the refining cell.
In some particular parts of central Italy as the "alta maremma" zone of Tuscany and Lazio, in the areas of Valentano, Pitigliano, Tuscia, Sorano, where the mountains are made of tufa, people had the tradition to store their food in natural caves.