Parco di Colfiorito

With an ivory-colored rind and a compact texture, it is made with fresh milk obtained from the cattle grazing in spring. It can be immediately recognized for its sweet and pleasant taste remaining in the mouth for a long time, because it melts on the palate.
After breaking the curd by hand or with special tools, it is left settling for a few minutes. Later, the product is pressed into special molds with the palm of the hands to favor the whey clearing.