This small, round washed rind cheese is similar to Artavaggio and Taleggio but made from goat’s milk.
When young, the cheese is ripened in flat wooden pine boxes deep in the Mauri family caves, near the alpine village of Pasturo. It is regularly brushed with salty water to encourage a thin rind to form on its outside.
After fourteen days, the damp atmosphere of the caves encourages natural b. linens bacteria to form a distinctive orange blush on the rind. This gradually ripens the centre of the cheese until it develops a soft, rich texture and lingering, yeasty flavour.