To the raw whole cow's milk, chopped wild Nepetella is added and then the vegetable origin rennet curd is made. Nepetella is a wild aromatic herb that can be found in various areas of Italy. In this case, it comes from Sicily and, due to its aromaticity, it stands out significantly from others, especially from those found in the north. Its characteristic is having a balsamic scent of delicate and pleasant mentuccia. The cheese is then aged for at least 20 - 30 days. Its characteristic is having a slightly bloomed rind but a decidedly compact and creamy paste to the palate.
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To the raw whole cow's milk, chopped wild Nepetella is added and then the vegetable origin rennet curd is made. Nepetella is a wild aromatic herb that can be found in various areas of Italy. In this case, it comes from Sicily and, due to its aromaticity, it stands out significantly from others, especially from those found in the north. Its characteristic is having a balsamic scent of delicate and pleasant mentuccia. The cheese is then aged for at least 20 - 30 days. Its characteristic is having a slightly bloomed rind but a decidedly compact and creamy paste to the palate.
