Pasteurized sheep’s MILK, selected lactic ferments, rennet (veal), salt. Surface treated with hay.
Cacio Faenum (100g)
In the breathtaking eighteenth century cellar of Villa Corte dozens of old wooden barrels were found. They had been used by the aristocratic family for making wine from the fine local grapes of their estate.The discovery of these old barrels enabled us to study and research other maturing methods used in rural traditions.This resulted in the creation of “Cacio Fænum”, a sheep milk cheese matured with hay in barrels. In this process the cheese is first matured to the right point then placed in a barrel with a cushion of fragrant hay.The product, matured naturally in barrels, gently releases the pleasant vitality of the rural aromas to the nose and palate.