A sheep’s milk cheese made in various parts of the island, where it goes under various names . The fresh cheese is in the form of small white cubes. The cheese is soft, and compact, with a pleasantly sharp lactic odour. The ripen variety, often used in preparing soup, is denser, with a saltier, sharper flavour.
About 450 gr.
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The curd, formed chiefly by the natural culture of lactic ferments, is cut
up into large pieces, left to acidify for a whole day and is ready for immediate consumption. Drained, dry-salted and preserved in salt for several months.
Ingredienti: latte di pecora, sale, caglio, fermenti lattici.
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