Selvatico – Caciotta affinata al fieno di montagna
Hard cheese made from cow’s milk sourced from animals fed exclusively on forage from the area of origin. After shaping, it undergoes a maturation process of at least 70 days, followed by wrapping in organic hay and rosemary, both naturally grown without treatments. It is then refined for another 2 months in oak barrels (barriques), where it develops a deep aroma and firm texture.