Cheese covered with beeswax and aged at least 7 months.
Beeswax has long been used as coating for cheeses in order to preserve them naturally during the aging and to avoid the developing of molds. Moreover, the wax preserves the humidity inside the cheese assuring an unusual consistency for a cheese aged for a long time.
Origin: Italy - Veneto
Raw Material: Cheese in beeswax produced by Latteria Perenzin with pasteurised cow's milk collected in Veneto region
Taste: Sweet, with intense notes of honey and a light aroma of vanilla