Cacio di pecora

Hard sheep's cheese that, after a careful and traditional production process, matures for at least 12 months in dry rooms. After the first 40-45 days of maturation, the cheese is massaged manually with oil and chimney ash, which gives it its characteristic appearance and flavour. This varies from slightly salty to spicy, depending on the maturation period.

Price is per 250gr. - €35 per 1kg.