Herbario mignon

The refinement with dried regional herbs is done according to ancient artisan methods, whereby the raw milk cheese absorbs the essences and aromas of our homeland. Once upon a time, the use of herbs in cheese production served to reduce the consumption of salt.  The rind has orange to herb-green pigments. The cheese paste has a light yellow-buttery but firm consistency, the taste typical herbal nuances and a fine acidic finish.