Cacio del Monsignore

INGREDIENTS: 100% raw ovine milk, salt, veal rennet, milk enzymes.

DESCRIPTION: Matured under German wheats in wooden barrels for one year - raw milk product
This is the most celebrated of the cheese produced on the farm, born out of the long experience of the Sardinian sheperds. It is made from raw milk with a natural fat content of 38% over dry matter and curdled with veal rennet at a temperature of 38°C. At this delicate stage, the cheese is stirred by hand until the right consistency has been obtained for salting and shaping into forms. The cheese is ripened for 60 days before being matured in barrique under German wheats for a minimum period of one year until it acquires its full-flavour and characteristic aroma.

PRESERVATION: 180 days at 10-12 degrees

Available only upon order

Matured under wheat
in wooden barrels
for one year

Weight:
Kg. 2,5