Made only from goat’s milk, this extraordinary cheese is aged for a long time in beechwood boxes with peony petals.
Continuous cycles of heat and cold and humidity up to eight times a day help keep the cheese soft for a long time and maintain the right acidity of the goat milk.

Organoleptic characteristics

A white paste cheese with a few holes and medium ripeness.
On the palate there is a fresh acidity typical of goat’s cheese that goes excellently with seasonal raw vegetables and toasted black mountain bread.