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From the area of Garfagnana and the Apuan Alps in Tuscany. The name means 'collapsed. Collapses once it is unmoulded <br><!--
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-->Semi-soft, uncooked, unpressed, with a soft rind. Made from ewes' milk but a mixture of ewes' and cows' milk during the summer. <br><!--
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-->Moist texture. <br><!--
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-->Disc shaped, weighing 1-1.5kg. Height 3-5cm, diameter 20cm <br><!--
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-->At its best from January to late spring, but also produced in the summer <br><!--
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-->Slightly textured, soft, cream rind. Milky-white interior. Can be eaten fresh, or left to mature for 40-60 days.