a semi-cooked cheese obtained by coagulating milk at a temperature of approximately 35°C with liquid rennet. After breaking the curd, the whey is removed and the mass is formed. Salting is done dry. The cheese, in suitable moulds, is subjected to manual pressing with a characteristic technique. It matures in 20 days, in the cellar, where the wheels are cleaned before maturing. With a cylindrical shape, a white rind, a compact white paste (depending on the external temperature, it can be spongy in summer and very hard in harsh winters), with a strong and characteristic flavour, it represents a delicacy for all gourmets. The courier's delivery times are those indicated in the advertisement, on average between 24 and 48 hours, with delays during holidays, summer and in areas that are di.
