Chopped wild nepetella is added to the raw whole cow's milk and then the rennet-based curd of vegetable origin is obtained. Nepetella is a wild aromatic herb that can be found in various areas of Italy. In this case it comes from Sicily and, because of its aroma, it stands out clearly from the others, especially from the one that can be found in the north. Its characteristic is that it has a balsamic scent of delicate and pleasant mint. The small cheese is then aged for at least 20 - 30 days. Its characteristic is to have a slightly bloomy rind but a decidedly firm and creamy paste on the palate.
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Chopped wild nepetella is added to the raw whole cow's milk and then the rennet-based curd of vegetable origin is obtained. Nepetella is a wild aromatic herb that can be found in various areas of Italy. In this case it comes from Sicily and, because of its aroma, it stands out clearly from the others, especially from the one that can be found in the north. Its characteristic is that it has a balsamic scent of delicate and pleasant mint. The small cheese is then aged for at least 20 - 30 days. Its characteristic is to have a slightly bloomy rind but a decidedly firm and creamy paste on the palate.
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