Primo Sale al Pepe Nero Mongibella

Farmers' cheese for everyday use, delicate and pleasant.

It's a young cheese that can be eaten already 10 days after production, meant to feature in any possible meal, since it pairs wonderfully with bread (especially sourdough), white and red wines, charcuterie, preserves, roasted veggies...you name it. 

It is  produced year-round from raw whole cow's milk, and lamb or kid rennet.

Ingredients:

• Raw whole milk
• Rennet
• Salt
• Black peppercorns 

Weight:

1 kg, 500 gr or 250 gr vacuumed pieces

Storage Conditions:

• Store at 4°C (39°F)

Minimum Shelf life:

180 days, however: 

DISCLAIMER: CHEESE NEVER DIES

Ethical and artisanal food requires a bit of care, love and co-agency from us: when food is in our fridge or pantry, we are its stewards. 

This cheese shouldn't develop mold, but can get dry and a bit darker on the outside. Which is good: the outer layer protects it from outside unwanted microbes and fosters its maturation.

Just like with Cosacavaddu, you can slice away the first 3mm, and you'll see that the cheese underneath is happy and bright. 

Over time (that is, if you manage to resist eating it all in one session) this cheese will  will become harder  and more intense in flavour. This is also good: that's your cheese expressing its full cheesiness and actualizing its best self through fermentation. 

Let's embrace the taste of entropy and savour the wonders of decay together. 

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