A hard sheep's milk cheese, intense yellow in colour due to the presence of saffron. The flavor is accentuated by black pepper grains in cheese.
Its most obvious characteristic is the abundant addition of wild saffron to the curd, giving it a unique colour and flavour. The sheep used for its production feed mainly on a leguminous plant, which confers its own distinctive flavour to the milk.
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|Country of Production||Italy|
Serving suggestions: White or young red wines. Hot pear and quince chutney. Fresh broad beans and peas. Pasta without tomato sauces, French bread.
Production method: artisan
Ripening: at least 60 days
Fats: 40% M.F
Producers: artisan dairies in the environs of Enna city (Sicily)
Please consider that when ordering pieces, the size of each piece can have a slight variation.
Since you will be paying per gram price, please consider that there may be minimal variation, usually of around 10-20 grams. If there are any larger modifications in grams we will contact you to advise you before shipping the product to you.