Riserva MAB Appennino Tosco-Emiliano

The color of the rind of the sheep milk cheese of the Lunigiana is yellow with several shades. The most typical color is the dark-yellow one for the soft cheese. The color is white-straw-yellow in the soft cheese and straw-yellow in the hard cheese. It is produced by making the milk curdle, which occurs in about 20-25 minutes at a temperature between 35°C and 38°C, a calf rennet has to be used. The curdle is cut until hazelnut-shaped clots are obtained to produce a soft cheese, and corn-shaped clots to produce a semi-hard cheese.