Sampietrino del Mediterraneo

Finished with Rosemary

This cobblestone-shaped cheese is aged for over two months, at the end of which it is repeatedly bathed in olive oil and rubbed with dried rosemary. Inside, the paste is hard, crunchy and white in color while the rind is covered in the dried rosemary used to finish it. This cheese creates a surprising effect on the palate: it retains all of its characteristic features, namely a pronounced milky flavor with a slight underlying tang, only to explode in the unmistakable aftertaste of an aromatic herb that brings to mind sun-drenched cliffs overlooking the Mediterranean.