Parco Lombardo della Valle del Ticino

Mature cheese with a white texture and a dark rind.

• Production Techniques: ricotta is stirred and salt is added. It is put then into semispherical molds and, after extracting if from the mold, it is covered with a mixture of spices (white and black pepper, juniper, and coriander) and placed to mature in a cool and dry place.
• Packaging: in food paper, various sizes.
• Production Season: all year round.