From the milk of selected grazing farms of Monte Poro we produce a cheese with a strong and determined flavour. Upon its arrival at our plant, the milk is controlled by the initial laboratory tests and is pasteurized at a temperature of 72 ° C; it is coagulated with rennet powder and after having been broken into grains, the paste is put into moulds that are immediately turned over to give uniformity to the rind. Then are then transferred into the steaming room and left to rest for twelve hours. After manual salting, the individual forms are placed in the ripening room for a period of six / eight months before being ready for sale. This cheese also exists in a special black colour. It can be used as grating cheese, to season delicious stews, or used however for cooking by those who love typical Calabrese cuisine. At the table we suggest you accompany it with honey and a good full-bodied red wine.