Traditional kneaded cheese made from pasteurized cow milk and goat rennet
Pasta filata cheese, which is hand made and industrially produced, one of the oldest types of Italian cheese
Yellow, soft, elastic interior with thin, golden yellow, waxed rind
Fat content: at least 40 % fat, dry weight
Taste: spicy, piquant
Ripening time: 312 months (hung on twine)
