Pecorino Busti Stagionato da Fosse Venturi
This unique Pecorino Busti is matured in tufaceous caves in Sogliano al Rubicone, in Romagna, by the Company Fosse Venturi. The wheels are ripened in the cells into the dairy for about three months, then they are packed in canvas sacks, buried in the caves in the first days of August and remain there until Santa Caterina’s Day
in November. The caves were used in the past as granary stores; once closed and sealed, they keep a constant temperature and a high level of humidity: these conditions allow for a second fermentation, developing an intense and unique flavour.
|Milk||EWE– COD. FOSS|
|Cheese Ripening||MINIMUM 150 DAYS|
|Pieces per box||3 or 6 PIECES PER BOX|
|Storage||COOL AND DRY PLACES|
|Shelf Life||180 DAYS|