For this particular creation, forms of small diameter are chosen with a barefoot of approximately 10 centimetres. These caciotta, fresh and well - dried, are wrapped in hay from the mountains of the Lessini and then deposed within barriers where they remain in business. The custom of wrapping cheese in Hay stems from the need to protect the cheese from the robberies by hiding it. Through experience, the seasonings of Corrado Benedetti have improved this technique that grants special vegetable cheese. Extracted from the barrels, phenarol continues to be matched by the seasoning, thanks to which it perfects a heavy and fragrant cheese. The herbaceous notes make a creation for passionate, reserved for those who love their decisive and engaging tastes
Minimum maturing 12 months.