For the farming tradition in Veneto, which has always made a virtue of necessity, it would have been unthinkable not to combine the two cardinal elements of its production. The maturation of cheese in wine is certainly one of the most noted and appreciated combinations but maturation in a more simple and basic material like hay from the local pastures can also produce results which in terms of aroma and taste can surprise even the most sceptical connoisseur.

Maturation in hay, despite only the rind of the cheese coming into contact with the hay, not only gives the rind a distinct consistency and aroma but also gives the dough a delicate aromatic taste which is very special.  In the past, the finer hay, from the first cut, was used as fodder for cows, sheep and goats during the winter period, while the thicker hay, with longer strands, was used as bedding for the animals.  The finer hay had many uses, including in the maturation of cheese. The thinner finer strands enhanced the flavour of the cheese and the dough also remained softer because maturation in hay allowed it to retain more moisture.  Furthermore, the fermentation process deriving from the contact of the whey expelled by the cheese with the hay raised the temperature and so the maturation process continued as the cheese nestled on its soft bed of warm hay.

It is for these reasons that we have chosen to respect tradition by deciding to use maturation in fine and carefully shredded aromatic hay, knowing full well that in the past nothing was left to chance. The result that we achieve today is a soft cheese with a delicate but persistent aroma of herbs and flowers: a product which whose true wealth sprang from poverty.


Semi-hard table cheese, produced with cow’s milk.  Its characteristic maturation on a bed of fine aromatic hay gives it a very special aroma and taste.

Cow’s milk, salt, rennet, lysozyme E1105 (natural protein from egg extract).  Non edible rind.

Soft straw yellow dough with widespread holes.
Rough elastic rind reflecting its long maturation in a bed of fine hay.

Pleasant and aromatic, its aroma is the typical fragrance of dried hay which it brings to mind vividly.

Maturation is complete in 120 to 210 days, according to the period.

Physical characteristics
Cylindrical form with flat faces of 28 cm diameter, height of 6 cm. Weight between 5 and 6 kg.

Specifications and nutritional information
Water content 35% approx
Fat content total   30% approx
Fat content dry 50% approx
Protein 25% approx
Calorie content 425 Kcal

Microbiological analysis
Staphylococcus aureus <1,000 ufc/g
Escherichia Coli <1,000 ufc/g
Salmonella PP absent in 25 g
Lysteria monocytogenes absent in 25 g

Conservation and storage
Store in a cool dry place.

Transport temperature
Must be transported at a temperature between +4° and +12° C.

Paper wrapped vacuum-packed loose forms: six forms per layer, four layers. 
Boxed: seven layers of six boxes.

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