This washed rind cheese acquires a golden rind after being repeatedly washed with brine. The result is a soft and creamy cheese with a strong flavour. Its format, reminiscent of an ingot (lingotto in Italian), makes it stand out on a cheese platter. Each cheese weighs about 140 grams.
It was invented by Nicoletta, who has been with us in the dairy for five years, after starting as an apprentice during her degree in food science and technology. Last year she went on a research trip to New Zealand and Australia and learned this new process at the Red Hill Cheese dairy in Red Hill, Melbourne, then applied it to our milk, with excellent results.