Description
The still cellar-moist cheese is covered with fragrant mountain meadow hay and matured in barrique barrels. In the past, hay was used to
safely transport the cheese wheels. After ripening, the cheese is wrapped in hay and linen cloth, which also leads to its name “Noagnlailich”, meaning the cloth the farmer used to transport the hay. The cheese is made with unpasteurized goat’s milk from Veneto, Italy.
The grainy dough has an ivory-colored cut and captivates with a fine goat nuance and aromas of vegetal herbaceous tone and hint of sweet spices. The flavor are delicate with sweet and salty finish.
