Lattecrudo

The traditionality of this cheese is linked to the particular transformation technique that has remained unchanged over time, which provides a fundamental quality requirement: the use of fresh unpasteurized milk, from which the name Lattecrudo is derived. The normal process of milk pasteurization removes a good part of the flavour, cancelling out the scents of pasture that each container of milk "corroborates" within itself. The raw milk to cheese process during fermentation is developed due to the action of the original bacterial flora that animals gather from the region and transfer to the milk. This bacterial flora, along with the production techniques, makes it unique and unmatched.