Produced in the Val d’Orcia around Siena in Tuscany, this sheep's milk cheese is aged a minimum of 6 months, preserving the peak of last summer's milk. It's D.O.P. status marks the strict rules of production that protect the animals, territory, cheesemakers, and tradition that make this cheese a unique treasure.
Ingredients: Pasteurized sheep's milk, rennet, salt. Rind rubbed with olive oil. Store in the refrigerator and warm to room temperature when serving.