The cheese has an unusual, charming shape and is produced from a single milking. Coagulation is triggered by whey rennet and kid rennet; the whey rennet is manufactured by the farm using whey from Tuma Frola processing. When processing is complete, the cheeses are
removedfrom the moulds, left to age for about three weeks in an affinage chamber at a temperature of 9°C and 89% relative humidity. Piramide is made from May to early autumn, and also comes in a flavoured version.
AZIENDA: Azienda Agricola La Cascinassa