This goat’s milk, when still freshly made, is covered by dry hay and then left seasoned on wood boards. This is a tradition handed down by shepherds, who used to hide cheese in barns during the period of sheep farming in the high mountains. The cheese is matured 7-8 months and the hay, used for the ageing, comes from the organic grass plantations in high mountains. This allows the cheese dough to absorb the scents of the flowers and grass. The result is a strongly flavored and firm cheese, perfect for palates accustomed to clean and intense tastes.
