Un-pasteurized sheep milk cheese pressed by hand and elaborated with mime artisan in the traditional way. Its taste is soft but very personal, well defined and persistent on the palate, with memories of the field due to its vegetal rennet. It is very creamy, with almost liquid texture, as the result of a daily and continuous tumbling. It melts deliciously on the palate . It is to be eaten with a spoon, opening the top cover of the cheese, or spreading it in toasted bread although it also offers multiple applications in the culinary scope.
SOFT PASTE CHEESE WITH ROUND SHAPE, MADE WITH MADE FROM UN-PASTEURIZED SHEEP’S MILK, THISTLE AND SALT. FINE BARK BUT CONSISTENT AND FLEXIBLE, CREAMY SOFT PASTE. IT HAS AN IVORY COLOR AND INTENSIVE, SOFT AND PENETRATING TASTE BUT WITHOUT TOO MUCH BITTERNESS. THE FLAVOR OF THIS CHEESE IS CHARACTERIZED FOR BEING NOT SALTED, WITHOUT ACID MATICS, WITH CERTAIN TOUCHES OF PARTIALLY FERMENTED MILK. ITS AROMA IS STRONG BUT NICE WITH VEGETABLE AND FLORAL MATICES ACCORDING TO THE TIME OF THE YEAR OR SHEEP.
Spread in pieces of bread
With honey, combining salty and sweet tastes.