Artemide Cheese in Olive Ash

The cheese is made with 100% milk of sheep free to graze, is Canestrato and left to mature for about 30 days, then continues the maturation buried for 4 months under olive ash. In particular, the olive ash is produced by burning centuries-old olive stalks obtained from the pruning of the trees themselves.

This sheep's milk cheese is particularly suitable at the end of a meal. The cheese with ashes develops its maximum taste at least one hour after cutting.

Ingredients: sheep's milk, natural rennet, salt, flavourings, olive ash.

Shape of about 1.5 kg