This cheese has an excellent flavour thanks to skilled expertise in the ageing process and usage of old Tuscan traditions.
Many try to imitate this product but there is only one “PIPARELLO” and this is it!
The secret is in the ageing process, which means taking a cheese from good to excellent by skilfully ageing it in the “right” place. In fact, it is aged in grottoes where temperature and humidity are natural. Production and ageing processes, which give it its particular character, are exclusively traditional. And finally, this cheese is not aged like all the others, lying horizontally, but rather it stands vertically.

Ingredients: pasteurised sheep milk, live MILK enzymes, rennet and salt. The surface is treated with whole flaxseed oil.
Weight: approximately 2.8 Kg.
Packing: unwrapped (we can vacuum pack it on request).
Shelf life of packed product: 180 days (vacuum packed: 120 days).

ALLERGENS: MILK and MILK protein

Cheese characteristics:
SHAPE: cylindrical, the flat surfaces are about 22 cm wide with slightly rounded sides, and is about 7-8 cm thick with squared edges.
EXTERNAL FEATURES: the rind is hard, slightly moist and wrinkled; it has a light brown colour with dark nuances.
INTERNAL FEATURES: the paste is ivory white and chalky, it is grainy when cut and is crumbly when touched. The undercrust is very thin and the rind is of medium consistency.
ODOR: scents of grass and walnut, and is slightly musky.
FLAVOUR: balanced, salty and sweet, medium intensity, some of the aromas can be perceived in the flavour, it crumbles in the mouth. Good persistence.

Availability: all year.
Food Pairing: We advise serving it on a cheese platter, with antipasto along with cold cuts. The perfect food paring is with sweet and crunchy Abbé Fetel pears, as well as with nuts and walnuts.
Wine Pairing: best with a full-bodied and structured red wine.