Antonio picks up the milk directly from the shepherd. He knows, that the animals are treated with love and are grazing on many different natural grasslands.
\nAs soon as the milk enters the cheese shop, the patient manual work begins. After thickening by adding natural rennet, the cheese curd is hand-stirred in large vats. Then it is shaped, pressed, twisted, dried and salted by hand in repetitive processes. The loaves then rest on wooden boards, until they have reached the desired level of ripeness.<\/p>\n
The traditional craft methods and natural ingredients classify Fiocchino’s products as “Shepherd’s Cheese.” The quality and local origin of all ingredients are controlled by TUSCIA VITERBESE.<\/p>\n","protected":false},"excerpt":{"rendered":"
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