Stracchinato di mucca

Soft, sweet and tasty

Born from a cheesemaker's recipe handed down from generation to generation, with cow's milk from Friuli-Venezia Giulia. The process involves the addition of penicillium candindum which creams the paste by melting it. Salting is done by hand, sprinkling salt on the crust and massaging it. 
The paste is sweet and soft, with a consistency similar to that of aged stracchino, the flavor is original with a slightly acidic note, the crust is thin and slightly flowery. 
Fresh cheese ideal for summer.

Seasoning 20 days.