This cheese is obtained from row milk.
Therefore, from a health and hygiene point of view, the quality of raw material becomes of great importance. Our farms are immune from every kind of diseases.
The milk is warmed at a temperature of 36-38 °C and then added with rennet in order to obtain the curdling after about 30 minutes. The curdled cheese mass is then cut and left to settle. It is placed into wooden “fruscelle” which give him the typical basket shape. Finally it is dry salted.
Several varieties are available: with chilli, with truffle and with walnuts. The spices are simply mixed with the cheese mass.
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