Ruota del Re


One of the oldest cheeses that we have been making. Each wheel weighs about 5/6kg and does not leave the cellar before 5 months. It ages on wooden boards and just before selling we give it a good ‘oil massage’. It is a semi-mature cheese with a definite piquant taste, to be sold whole or portioned and vacuum packed.

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Milk at 32°C with added ferments Calf rennet Curd broken rice grain size and dried for 20 minutes Curd poured into large cylindrical moulds Steaming Salted by immersion in brine Ageing cellar at 13°C Aged minimum five months Circa 4 kg weight

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500 gr., 1,00 Kg.