Caciomagno

Ingredients: sheep milk, rennet, salt

Packaging: 700g

Soft cheese, characterized by its softness, is presented in its typical parallelepiped shape, with a sweet and aromatic taste. The milk, which comes exclusively from the pastures of the lower Sabina, is processed raw and coagulated with rennet in lamb paste or veal powder. Salting in brine and stewing are the two steps that precede maturing on wooden tables, for a maximum of thirty days. Last step is the outer cover with potato starch. Its sweetness is reminiscent of a taleggio, but it is pure sheep.