Brushed rind semi-hard cheese made from 100% fresh local Water Buffalo’s milk.

2017 Gold Medal Winner at The International Cheese Awards in Nantwich England and Gold Medal Winner at the 2015 Royal Winter Fair. Naturally cave-aged for 6-12 months. Initial fruity hints of pineapple segue into a pleasant sweet nuttiness. Complex lactic, mineral and gamey accents with a smell and mouthfeel of buttery, smooth, velvet. Refined with rich, layered flavours from extended cave aging that linger on the palate. This cheese is a full expression of PEC terroir and is excellent to pair with aged red wines such as complex Cabernets and Merlots or a Pinot Noir.