Light yellow paste, compact and homogeneous, medium thick straw yellow rind
Taste
Persistent but never aggressive flavor
Serving suggestions
wavy white wines, fig jams and wholemeal bread
Technical characteristics
Milk
Pasteurized buffalo's milk
Production method
artisanal
Paste
stringy
Salting
in brine
Ripening
minimum 6 months
Production period
The cheese is obtained by acidic coagulation of buffalo milk, breaking of the clot, maturation under whey, spinning and manual molding of the pasta in the characteristic forms.
