conditioned in walnut leaves


The ageing occurs in barriques, where the already-aged wheels are arranged in layers, alternating with walnut leaves. This method has ancient origins: the high tannin content of the walnut leaves helps to preserve the cheese, and gives it an unmistakable aroma.

How to enjoy it

In small chunks, accompanied by a pear and walnut chutney.

Tasting notes

Minimum ageing 12 months.
Cheese conditioned in walnut leaves.