Roccaccio

This hard paste cheese with a bold taste was first made in Fossato di Vico. First of all, the milk is heated to 35-38 °C. At this point, the veal rennet is added. The milk coagulates in approximately 20 minutes, upon which the curd is broken and placed in moulds to drain the whey. Then, it is salted in brine tanks. The curing period can last 12 to 18 months and the final cheese weighs approximately 3 kg. Its rind is smooth and yellow, whereas its interior paste is pale yellow. The paste is flaky with a few holes.