Abriola Sheep Cheese

Semi-aged sheep cheese by Vincenzo from Abriola, in the province of Potenza. The sheep are always grazing except for a few winter months. This cheese is strictly made from raw milk, capturing all the scents of the Val Camastra, from the alfalfa to the clover.

Aged in a cave, it has a white rind due to the aging molds. The cheese has minimal eyes and a hazelnut-colored crust. It has a fresh aroma and a soft texture, with all the scents detected on the nose. It is excellent as an appetizer, accompanied by a good glass of local wine.

Characteristics