FIORELLO CHEESE

Soft sheep's milk cheese with slow coagulation using rennet. It is produced throughout the year. It is characterized by a flowery rind and an intense white color inside. The aroma recalls the acidity of yogurt added before coagulation, with a marked fragrance that refers to wild herbs and uncontaminated pastures of the upper Sagittarius valley, the paste is delicate and buttery, slightly chalky. The thickness of the crust ranges from 2 to 4 mm. Conservation method: after the first month of maturation, the cheese is wrapped in aluminum foil to limit excessive drying of the cheese. Ingredients: Milk, rennet, salt, yoghurt Seasoning: from 20 to 30 days Average weight: 1.3kg