“Raw milk” processing is the old fashioned way to produce cheese. In fact, in the past, only the raw, just milked material was used, without being processed.
The “raw milk reserva cheese” is therefore produced in springtime, when the organoleptic and nutritional characteristics of milk are at their best.
His texture is compact, grainy, with slightly irregular eyes due to the heterogeneous microflora.
It also has an intense and bold perfume. By tasting it, you might have a pleseant melting and grainy feeling, followed by a savoury and pungent flavour. We recommend aged or late harvest red wines.
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