Fresh White

Cheese, with Arugola or with red chilli pepper

Milk enzymes and liquid calf rennet are added to the cow's milk, which is pasteurized at a temperature of 70° C. After the curd has been broken manually with the spino whisk into hazelnut-size grains, the cheese is put into special baskets to drain and is salted manually. This cheese can be white, or be flavoured with arugola or red chilli pepper.