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

Maturation: 20-30 days

Flavour: intense and sweet

Conservation: in a cool and dry place, at a temperature of 4-5 °C. If you conserve it in the refrigerator wrap it in a cloth (preferably linen or cotton). When you have cut it, grease the cutting with oil.

The Mattonella (in English “TILE”)of sheep is one of the most unusual cheese that are on the market, it is one of the few cheeses from sheep's milk with washed rind and that owes its peculiarity to the square.

This soft cheese is aged on mats, in a particular cell saturated with moisture, where it undergoes several washes with serum acid and brine.

In this way they selected in a natural way the moulds that will settle on the rind of the cheese and that will interact with it, changing the structure, aroma and flavour.

Finally the cheese is salted by hand with the sweet salt of Cervia, picked even today according to ancient tradition.