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Buccia di Rospo


This was my first mistake and is probably our most popular cheese that we make up until now.
As for the production it is the easiest but most delicate of all the cheese we make. Each batch is different from the other and that is what makes it so challenging.

It tends to have a light grey coating with an irregular surface and below the rind it can be very tender. Only available from January until October.

Artikelnummer: n. v. Kategorie: Schlagwort:

Milk at 29°C with added ferments and Penicillium
Calf rennet
Curd broken hazelnut size
Curd poured into cylindrical moulds
Salted by immersion in brine
Ageing cellar 12°C
Aged for 40 days
Circa 400 or 800 gr. weight

Zusätzliche Informationen


400 gr., 800 gr.