Sheep Cheese with Olives

Cheese produced with raw milk by Vincenzo in Abriola in the province of Potenza. At almost 900 meters, we find a splendid landscape where the flock grazes throughout the Spring period until the first cold weather.
It has a maturation of over 4 months. An excellent product to consume with a knife. It has a hazelnut-colored, compact, and hard rind. Inside, it is white with olives present in the cheese paste. The nose clearly shows references to sheep's milk, but the pleasant encounter with the olives makes it even more flavorful.

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