Hard pasta cheese is made of milk hated up at 72-75 degrees for 15-30 seconds.
After this first phase, cheese lays for 60 days into salt and then it is aged
Hard pasta cheese is typical, without exstranged elements and straw-yellow
coloured, lightly marbled.
The external aspect is uniform and sometimes it could have some little light
puncture, its crust is hard and its colour changes from staw-yellow to darkbrown. Its surface is treated with falx oil. Hard pasta cheese in lightly savory, pleasantly spicy, solid and crumbly.