For TQB, it’s about research of antique methods in the first place. The authenticity of those who know what they’re doing revives in tradition, along with the patient task of waiting, where work alternates with necessary rest.
In Sicily it’s not idleness,
but slow ripening. And when the maturation is complete, the pieces of cheese are enhanced with scents. A small taste offers perception of time, the wisest of all measured ingredients, such as pepper grains, and as light as saffron powder.
Milk, salt, hands. From grazing to the kitchen, the most accurate proposal of dairy excellences. Believe it, we taste them one by one.
