Ingredients: raw sheep milk, animal curd in paste and salt

Maturation: 120 days

Flavour: intense and unique, very fresh.

Conservation: : in a cool and dry place at a temperature of 8-10 °C. The whole cheese form should be kept in a fresh place, after having carefully ointed it with extra virgin olive oil (to prevent the formation of mould on the rind). The small portions can be stored in the refrigerator, wrapped in a cloth (preferably linen or cotton), but remember to remove the cheese from the refrigerator about an hour before serving.

The raw milk, coming from the pastures of the high hills and mountains, is pasteurized and when the temperature drops to 38 °C is added the ferment and the natural curd enriched with natural herbs

After several days of maturation, the forms where ointed with olive oil that also contained herbs.

When the first mould appears, the cheese is ointed again and transferred in so-called "Fosse" (pothole) where they will spend another 90 days.

Once removed from the potholes, the cheeses are dried for other 10 days and then they are ready.

The "Fosse(potholes)” are environments obtained in the "tuff", dug under the houses since the times of the Middle Ages, when farmers used to bury the cheese, close it and wait the necessary time for fermentation in that particular microclimate

The pothole had also a protective role against insects and was also a great way to hide the cheese to the plunderers.

The various types of herbs that are added to the curd, have aromatic properties and are able to clear the bacterial load of the milk, leaving intact the spices which are transmitted to the cheese during the maturation.

This process has been taken keeping intact the products used in the past and the various stages of working, to obtain the characteristic cheese.

The flavour, taste and aroma are simply unique.