Sheepeuros milk is heated in kettles and rennet is added. The coagulated mass is fragmented into very fine lumps for long-term ageing and coarse ones for cheeses to be served soft. The resulting masses are pressed into moulds, more or less salted according to taste and aged for any time from a month and a year - the longer the ageing the harder and tastier the product.AREAS OF PRODUCTION: Tuscany, Latium, Sardinia, Sicily
