The Cheese Matured in Hay it is a high quality artisan product, appreciated for its unmistakable flavor and its traditional workmanship. After a minimum maturation to compact the paste, the hay cheese is placed in straw and hay for at least 1 and a half months. During this period the straw and hay infuse those characteristic aromatic nuances and that rustic touch that make it unique. It can be served as an appetizer, added to salads and sandwiches or incorporated into traditional Italian recipes such as risotto, lasagna and Genoese meat rolls nourishing both the palate of food purists and modern gourmets. In conclusion, the Pecorino matured in straw and hay it is much more than just a cheese, it is the representation of the tradition of tradition and of the passion and dedication to creati.
