Sheep’s palette

Cheese obtained from rennet coagulation of sheep’s milk from Piedmont. It has an initially compact texture that tends to become creamer away from the outside until it reaches the heart of the product.

The careful maturing process favours the development of a light layer of penicillium candidum throughout the surface.

The taste is delicate, vulture, characterised by an appropriate balance between the internal creamity and the particular note given by the noble moulds of the rind.