Ruzzichella

Ruzzichella is made all across Umbria either with sheep’s milk or with cow’s milk. The livestock is bred in the area and fed on green fodder. It is made in a similar way as roccaccio. First of all, the milk is heated to 36-37 °C, then the veal rennet is added to coagulate the milk. Upon breaking the curd, it is placed in moulds to drain the whey. At this point, it is salted in brine tanks. This particular type of cheese must be cured for at least 8 months. Ruzzichella has a bold taste, a smooth rind, and a firm, pale yellow interior paste. Each wheel weighs approximately 2 kg.