From whole cow's milk, sheep and goats. Or mixed.
The aged cheeses reflect the rural tradition in the maturing second nature on wooden boards without forcing.
Rest 20 to 40 days depending on the variety, forming a light thin crust.
The flavor is pleasantly sweet and delicate and are excellent with a still white wine, fresh, soft, medium-bodied.
The milk – from two milkings – is curdled with direct enzyme culture and the addition of calf’s curd.
A cheese made from full-fat cow’s milk and sheep’s milk, both from our dairy.
San Patrignano “Square” is a soft cheese made from full-fat goat’s milk only.
Mucchino was created in San Patrignano in 2004 from our dairy’s milk.