Made from milk of ewes of Massa. the form are 7cm high and have a diameter of 20, weigh about 2kg; the paste is white milk, the flavor is delicate with the scent of grass, spicier if it is seasoned. The curing generally does not last more than 20 days, up to a year for the product to be grated. After milking, the milk is collected in a copper vessel, heated to 30-35° and curdled by adding rennet lamb or chemical. After being broken with a wooden stick and then placed in wooden boxes. Than the cheese is salted, placed on wooden planks to drain and to dry and turned periodically. It is eaten fresh or aged, the product is sold to private individuals, local shops and at farmhouses, a part is also destined to wholesalers for marketing in the rest of Tuscany. Current production is about 200/300 q. It is eaten fresh or aged, traditionally paired with beans and pears.
Cured Meats and Cheeses
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