Pasteurized Sheep Milk, Emilia Romagna, Italy
The cheesemaker, Paolo, was inspired to produce this cheese from memories that he had of his grandmother using fresh camomille flowers to cover rounds of sheep’s milk cheese to preserve it as it aged. The cheese maintains its semi-soft, pliable texture by being aged in this way and the flowers impart a pronounced herbal, floral essence to the flavors of the cheese, balanced by the tangy, saltiness of the sheep milk.