Made with sheep's milk pasteurized at 72 °C, cooled to 30 °‑32 °C, starter cultures are added, and the fermentation process is stopped. Rennet is added and coagulation occurs – the curd is broken, poured into molds, stewed, salted in brine, dried in a room at 10 °C, and aged at 8 °C for 60 days. Penicillium Roqueforti is then added, and as soon as the molds begin to develop, the cheese is placed in virgin fir wood boxes, covered with layers of powdered poppy flowers to ensure it retains its softness, fragrance, and intense aroma. The result is a firm, ivory‑colored cheese with distinctive blue veining, silky palate, intense aroma, and slightly spicy flavor.

Weight: 0.55 kg (1.21 lb)
Origin: Italy
Milk Type: Sheep
Diet: Alcohol‑free, Vegetarian, Whole Foods
Shelf Life: 3–6 months
Storage: Refrigerate
Production: Grass‑fed, Locally sourced, No hormones, No antibiotics, No preservatives
Aging: 60 days at 8 °C
Flavor: Intense aroma, slightly spicy