Sheep Cheese from Abriola

Cheese semi-matured by Vincenzo from Abriola in the province of Potenza. His flock is always grazing except for a few winter months. Produced strictly from raw milk, his cheese carries all the aromas found in the Val Camastra, from alfalfa to clover.
Matured in a cave, it presents a white rind due to the molds of aging. Little eye formation from the hazelnut-colored rind. On the nose, it is fresh, with pleasant notes. In the mouth, it is soft and all the aromas from the nose are present. Excellent as an appetizer accompanied by a good glass of local wine

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