Description

After obtaining curd from processing pasteurized sheep’s milk and adding calf rennet and live Cheese cultures, the curd is collected into moulds. After that, it is subjected to a dry-salting procedure in specially arranged environment, which allows the secondary syneresis, thus reaching the first maturation. The cheese matured in wooden crates and covered with juniper berries and Modena balsamic vinegar to reach the correct maturing phase.