General description

Made from cows’ milk. Must be matured for 6 months – 2 years

The cheese is made in flask, pear or cone shapes of variable height and diameter. The rind is half a centimetre thick and golden-yellow in colour: the paste is soft and compact, creamy-white in colour with very occasional weeping cracks. When the cheese is first cut, the shift from the naturally cold environment in which it is stored to the room temperature of the table produces the typical “tear” effect, caused by the condensation of the fat present in the milk paste. The fame of this cheese is partly due to the substantial emigration that took place throughout the last century from the area of the Sorrento Peninsula and the Monti Lattari.