Made with Sardinian pasteurised whole goat milk. The penicilium roqueforti and sea salt has been used in the ripening of the cheese. It has a delicate aromatic flavour of the Sardinian herbs the goats grazed on, and a sweet aftertaste with a piquant ending. Aged at least 60 days in a very humid environment at a temperature of 12 degrees. Aged: 60 days.
| Milk | Pastuerised goat's milk and penecilium roqueforti. |
| Rennet | Lamb |
| Maturity | Aged for minimum 60 days in humid environment |
| Average Weight | 2.2kg |