Bucchero cheese aged in a pit
from Producer Azienda Agricola Fontegranne
How “I am” produced: from raw whole cow’s milk. I am steamed using kid rennet.
How “I look” on the outside: irregular cylindrical shape with irregular rind. Slightly wrinkled rind with a light straw-yellow colour and parts covered with aromatic herbs.
How “I look” on the inside: thick ivory white paste with irregularly shaped and diffused holes.
How “I smell”: penetrating, spicy, herbaceous, of humus and fermented grass.
How “I taste”: I have a compact, fragrant, and sweet at the beginning paste, then spicy, with notes of earth and mushrooms.
How “I am” born: 2 months maturing in the cellar, 3 months in the cave, finally ripened in the pit for a period of 4 months.
How “I should” be served: thinly sliced.
How much “I weigh”: 3.3 kg (my weight can vary up to 15%).
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