A traditional, Piedmont method of preserving ‘Seirass’ cheese that avoids radically changing the flavour with salt or smoking by simply wrapping it in May pasture hay to protect it from external elements. It has a richly developed, aromatic flavour when compared to the fresh version.
Aspect and texture
soft, ivory paste with a slight yellowish tinge on the outside, wrapped in green hay stalks
delicate with clear traces of mature fruit due to the hay in which it ripens