The “flotta di Donzela” is present in the most pescous seas in the world, it follows the seasons and currents just to produce modern and rational fishing techniques, optimizing the work of fishing boats.
The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.