| Country of Origin | Italy |
| Region | Castellina, Emilia-Romagna |
| Classification | Hard |
| Age | 2 to 4 months |
| Weight | 1.5 to 2 kg (3.5 lb – 4.5 lb) |
| Shape | Round |
| Size | Various |
| Milk | Sheep’s milk |
| Aroma | Wild flowers, fresh, grasses of the alpine meadows |
| Taste | Nutty, sweet, herbaceous |
| Pairing | Grate over pasta dishes, pears & green figs |
| Beverage pairing | Pinot Grigio, Ribolla |
| Producer | L’Antica Cascina |
L’Antica Cascina are best known for their Formaggio di Fossa Sogliano PDO. However, the discovery of dozens of ancient wine barrels in the cellars of Villa Corte lead to the revival of an old local recipe.
The result was this ewe’s cheese, wrapped in hay and aged in the barrels.
Tasting Notes
The young cheese is wrapped in spring hay which imbues the nutty sweetness of the cheese with the aroma and taste of wild flowers, and grasses of the alpine meadows.
How to Enjoy (PAIRING)
Grate over your favorite pasta dish or serve with pears, green figs, and a Pinot Grigio or Ribolla.
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