A small truckle of sheep's milk cheese from Tuscany. It has an ivory paste with a reddish tinged rind wrapped in walnut leaves. It is made with pasteurised milk and is sold weighing 1.4-1.8 kg (3-4 lbs). Affinage is complex. After 60 days the cheeses are rubbed with the sludge left after the production of olive oil. After this they are set to rest on walnut leaves which cover the base of old wine barrels. Both the oil remnants and the leaves impart a strong flavour to the cheese.
