
La formaggeria
Castellana
Table cheese, typically from Viterbo, made from freshly collected sheep’s (min 50%) and cow’s milk. It is characterized by a paste look with a savory but not spicy taste.
Seasoning: about 30 days.
Weight: 3.80 kg.
Table cheese, typically from Viterbo, made from freshly collected sheep’s (min 50%) and cow’s milk. It is characterized by a paste look with a savory but not spicy taste.
Seasoning: about 30 days.
Weight: 3.80 kg.