This cheese is made from pasteurized sheep’s milk, from sheep that
normally belong to small farms that take advantage of the natural
foraging resources of the areas where they are located. In this way, the
raw material for the cheese is obtained naturally.
The characteristic flavors of a sheep’s milk cheese come through clearly
in this product, which is mild and full-bodied. Try it with a light
dinner, accompanied by fresh tomato slices and drizzled with olive oil.
Here we suggest a different way to enjoy it
Cut a thick slice of the cheese and let it sit, uncovered, for 15
minutes. Moisten with water and then strain. Coat the cheese in flour
and fry it for a few seconds on each side in very hot virgin olive oil.