Made with goat’s milk, it has a round shape and a small to medium size. Tradition has it that it is made with goat’s milk during grazing in the pastures. The dough is white and soft and the flavor is delicate. The cheese is still produced in the traditional way. The milk is heated, sometimes with wood fire, and curdled at a temperature of 30-35 degrees. The curds are then broken, heated again and, once separated from the whey, placed in forms. The cheeses are salted and left to mature for 40/60 days. Much of the cheese is sold in the area or is used for own consumption. Currently it is produced by three or four shepherds. There appear a particular strengthening of the current production. It is eaten after a maturing of 40/60 days. Great served with potato bread.
Cured Meats and Cheeses
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