The cheese is matured for several weeks in fresh leaves of the walnut tree, alternating a layer of leaves with a layer of cheeses in purpose built barrels. The ripening period can continue further for a number of months, leaving the sheep’s cheese wrapped in the leaves.
|Aspect:||compact, yellow paste almost entirely without holes|
|Taste:||intense and sweet with the aroma of walnut leaves|
|Serving suggestions:||full bodied, red wines. Hot marrow chutney. Tuscan ‘unsalted’ bread|
|Milk:||full fat, raw, sheep’s milk|
|Ripening:||at least 40 days|
|Producers:||dairies from Montefeltro|