Dolce d'Api

Wrapped in wax since ancient times

The refinement of this cheese takes us back to an ancient Venetian technique according to which the cheese was covered with beeswax to protect it from water and salt during journeys on galleys (ancient Venetian ships). Even today, beeswax is heated and brushed by hand on each shape so as to give a special aroma and a silky texture thanks to the redistribution of moisture throughout the wheel. 
The cheese, made from pasteurized cow's milk from Northern Italy, is aged for a minimum of 6 months.
It has a straw yellow paste, crumbly and compact, with some rare and small holes. With the scent of honey and vanilla. 
It is advisable to remove the wax before tasting.