Cheese made with pasteurized cow‘s milk and sheep‘s milk.
The use of vegetable rennet makes it a product appreciated by vegetarians, but at the same time characterizes the cheese in a unique way.
The form of diameter 18 or diameter 15 with round sides is characterized by a smooth, straw-colored skin.
The paste, stiff at the beginning, becomes soft and buttery during maturation, about 20 days.
The cheese has elegant milky and herbaceous smells, the taste is sweet with an artichoke aftertaste.
