Once the forms of Cacio di Vicio have been selected, they are sealed in terracotta jars wrapped in a cotton cloth, immersed in various types of organic aromatic hay. The forms of Cacio Botte & Fieno acquire hints of aromatic and dry floral essences on the nose. On the palate it expresses itself more delicately than its sheep's milk equivalent, Pecorino Tinivello Botte & Fieno. In this cow's milk variant, cooked lactic and dry vegetable notes prevail, with almost no spiciness on a very soluble and compact paste.
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