Parco Nazionale del Pollino

It is a soft cheese, produced mainly with raw goat milk mixed with small amounts of sheep's milk and obtained by the addition of liquid calf rennet. The shape is irregular and the crust is covered with a characteristic white mold. It can be eaten at the beginning of flowering, that is after about one month of maturing, when the taste is characterized by a slight acidic but delicate flavour. Or after a few months of aging, when it acquires a very intense flavour.