Raw whole cow's milk is combined with chopped wild Nepetella and then subjected to vegetable origin curd. Nepetella is a wild aromatic herb that can be found in various regions of Italy. In this case, it comes from Sicily and, because of its aromatic quality, it stands out clearly from others, especially from those found in the north. Its characteristic is having a delicate and pleasant balsamic mint-like aroma. The cheese is then aged for at least 20 - 30 days. Its distinctive feature is having a slightly bloomed rind but a distinctly compact and creamy texture on the palate.
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Raw whole cow's milk is combined with chopped wild Nepetella and then subjected to vegetable origin curd. Nepetella is a wild aromatic herb that can be found in various regions of Italy. In this case, it comes from Sicily and, because of its aromatic quality, it stands out clearly from others, especially from those found in the north. Its characteristic is having a delicate and pleasant balsamic mint-like aroma. The cheese is then aged for at least 20 - 30 days. Its distinctive feature is having a slightly bloomed rind but a distinctly compact and creamy texture on the palate.
