Acciaiolo Pure Sheep with Vegetable Rennet

The name Acciaiolo derives from the locality where the cheese is made. It’s particular bowl shape is given from the production moulding process. The maturation is relatively brief and the rind is of a subtle pale soft yellow colour.

Serving suggestions

Wine
Pinot		 Jam
pear
Beer
Pilsner		 Honey
eucalyptus

Availability

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Milk EWE – COD. ACCP
Weight Kg 1,500
Cheese Ripening  15 – 25 days
Packaging 2 or 4 pcs./box
Conservation +4 / +8°C
Shelf Life 180 days