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It is a cheese made from whole cow’s milk. After about 15gg. from production, the forms are immersed in the pomace fresh black grapes (from Etna) just drawn off, where they remain from 40 to 60 days It is produced in the months of September and October, when in the cellar the grape musts are in fermentation. It has white paste, compact, with little holes, of variable colour from white with straw yellow, which smells of milk and wine. The characteristic full flavour, aromatic, at the same time spicy and sweet of cheese, mixes with a vinous touch.


It is a table cheese to be savoured alone or, at the end lunch as a meditation cheese.


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