This cheese is made from partially skimmed cow's milk, with some goat's or sheep's milk added. The evening milk is left to ripen overnight. Next day, the morning milk is added, which contributes to its strong taste and unusual texture. The cheese usually has a cylinder shape. The reddish-yellow, natural rind is crusty, with some gray moulds and yeast. The cheeses are left to ripen in damp cellars and drying rooms, occasionally being turned and washed to encourage the development of the natural micro-flora that contribute to the pungent, yeasty aroma. Blue moulds, present in the cellars, sometimes penetrate the rind to form fine, blue streaks that impart a more spicy flavor to the cheese. It is used as after-dinner cheese and also used to make gnocchi.

Country:
Italy
Milk:
cow ewe and goat milk
Texture:
hard