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For this you start with a soft cheese ripening about 10 days, which is put into a VAT of wood and covered with a fragrant Hay chosen from among the most aromatic and produced by us.

After 8/10 days, the emergence of the first mold, the cheese is taken up and wrapped, so as to facilitate the development of the molds themselves.

These help to confer a particular aftertaste to product, and at the same time fulfill a proteolysis which makes the cheese especially creamy. This can be regarded as concluded, after no less than a month.

Ingredients: bovine milk , salt, rennet, milk enzymes. Crust: Extravergin olive oil, bran.

Origin milk: Italy

Store in a cool dry place

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