Cured sheep's cheese, semi-hard paste, with a yellowish-white, closed tone. Obtained by slow curd depletion after the coagulation of the raw milk of sheep. Notorious for its appearance and intense flavour.

4.0

2 ratings

Strong, nutty flavor with slight funk. Great with a dry red blend or maybe even a heavier Pinot noir or a Zinfandel.

Octavian

a year ago

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