This rare and ancient dairy product is produced in some valleys of the Apennines in Romagna. It is made with cow's raw milk and rennet, without breaking the curd but only draining the cheese and salting it on the surface. It has a slightly buttery consistency, a white and soft texture with a very delicate taste, almost sweet. It has a round shape of about 20, 25 cm of diameter and a side going from two to four centimeters. It is usually laid on small fern branches.
|Maria Paola Galasi||Premilcuore (FC)|