Papavero – Sheep’s Milk with Poppy Flowers – 380 – 500 gram

The crafting process begins with sheep’s milk that is pasteurized at 72°C and then cooled to 32–35°C. Starter cultures are then added to the milk, and the mixture is allowed to ferment. Rennet is then added to start coagulation. The curd is then cut, drained, and placed into molds. The cheese wheels are placed in brine and then aged in a chilled room kept at 6–8°C. The cheese is then aged for over 100 days in virgin beech crates with poppy flowers, which maintain the cheese’s supple texture, poppy aroma and soft fragrance, as well as its rich aroma.