Milk at 31°C with added ferments and Penicillium
Calf rennet
Slow coagulation over 24 hours
Curd poured into square and cylindrical moulds
Salted by hand and vegetable ash added for the “al carbon” version
Ageing cellar 12°C
Aged for three weeks
Circa 400 gr weight
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Rocco
€12,10
Pack of 380 gr.
It is small in size and has that same lactic acid texture which you find in a good ‘chevre’. We add a tiny amount of rennet to the milk so it curdles slowly and makes it very different from all our other selection.
Rocco is square and is completely covered with an edible white mould , ready to eat after 1 month from the production.
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