✔ Shipping 24/48h
✔ Available: We ship all products Mondays and Tuesdays to preserve their freshness and quality and to avoid they stop in warehouses during the weekend. Orders received from Monday to Thursday will be shipped the following Monday. Orders received from Friday to Sunday included will be shipped on Tuesday.
The producer follows the entire productive cycle, from the breeding to the aging process of the cheese wheels. Despite the adjustments to ASL (Local Health Board) standards, production remains manual, with the aim of preserve the gestures and traditions, which pass on for centuries in our valleys.
The milk is produced in the neighbouring areas of the dairy farm. Once it is brought to 40 degrees and once the rennet is formed, it is cut in grains as large as a hazelnut. Afterwards the curd is broken up in fine grains and cooked for 10 minutes until it is ready to form a cheese wheel shaped like a doughnut.This choice allows the mould to develop in a more uniform way and to improve the flavour of the cheese.The aging process lasts from 3 to 4 months.
the cheese is smooth, compact and elastic according to the aging period. Its colour is an intense straw yellow, thanks to the herbs and to the natural cows' feed. The mouthfeel is savoury, intense and sweet.