Amatrice Two Milks Passito And Raisins

Blue cheese born from the encounter between pasteurized cow's and sheep's milk. Its soft and creamy paste is crossed by natural veins of Penicillium Roqueforti that develop in the ideal microclimate of the tuffaceous caves where it matures for about 80 days. It is then aged in wooden vats where it is massaged with raisin wine and then inoculated with an elixir of Zibibbo di Pantelleria grape must. 

On the palate it is balanced, with sweet and spicy notes. It is a unique and unparalleled product.