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Medium-aged cheese made from sheep's milk (95%) with a typical irregular parallelepiped shape with rounded edges, due to traditional production in linen cloths. The crust, resistant and naturally bloomed, is yellow in color, tending to reddish with maturation. The semi-hard and elastic paste is uniform, with straw-yellow glazes.
Maturation: 10/20 days
Sola di pecora
€6.80
Medium-aged cheese made from sheep's milk (95%) with a typical irregular parallelepiped shape with rounded edges, due to traditional production in linen cloths. The crust, resistant and naturally bloomed, is yellow in color, tending to reddish with maturation. The semi-hard and elastic paste is uniform, with straw-yellow glazes.
Maturation: 10/20 days
INGREDIENTS: Sheep's MILK (95%), MILK, rennet, salt, lactic ferments
Fun fact: Its processing technique has been passed down by word of mouth for generations: for this reason the recipe for sola, an ancient cheese typical of the Southern Alps, has never been transcribed in the past and maintains the taste and flavor of the past intact.
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Mixed milk
- Curing time
- Short curing (15 - 60 days)
Specific References
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