Stravecchio 1/2

The large loaves recount a long tradition. Loaves that preserve the secret and the aroma of a tasty, delicate milk. They rest for 18 months in the maturing cellars of the "Fattorie Fiandino".  Stravecchio" is produced daily in large truncated copper vats at a temperature of 33 to 34°C without the addition of lysozyme. This gives the cheese its characteristic granular structure and its typical taste.