Made with pasteurised sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added and the mixture coagulates. The curd is broken up and drained into moulds. The cheese is then brined and dried in a cold room at 6-8°C. It is aged for over 90 days in virgin beech crates with jasmine flowers so that it maintains its softness, fragrance and intense scent.

A milky coloured cheese that flakes slightly when cut. Feels crumbly in the mouth, creamy with a slight aroma of jasmine flowers.

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Credits: Romagna Terre