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.
Minimum ageing 12 months.
Cheese conditioned in walnut leaves.