Piacenza, Lombardy, Pasteurised Cow’s Milk, Traditional Rennet

Two layered traditional curd, using both the morning & evening milk which is ladled in layers into the cheese mould. The cheeses are brined in a salt & water solution & left for a week or two before being pierced at the top, sides & bottom of the cheese to allow the blue bacteria mould to evenly distribute into well spread blue/green veins. The taste is rich, fruity & sappy with earthy aromas.