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