It is a small soft cheese produced in dairies of the Langhe, characterized by short maturation and the flowering of the crust, edible as derived by the action of yeasts: its peculiarity is to use cow’s milk, sheep’s and goat together (three milks). In particular the production of milk mixture is typical of the spring and summer months when the goats and the sheep enter the period of milk production.
The passage in herbs gives the cheese an aromatic flavor hints of herbs used.
