Via Scoop.it – Le Marche and Food
The is a traditional cheese type of Le Marche produced in a mountain area. Lana David is an expert cheese-makers using ancient traditional local methods. The cheese is stored in natural caves where the humidity defines cheeses typical taste and allows it to stay soft when matured for a long period of time (Maturation period: 120 days minimum, shelf life: 150 days)
I am passionate about Le Marche Region in Italy, follow me to discover it.
Latest posts by Mariano Pallottini (see all)
- Best Le Marche Accommodations: SeePort Hotel, Ancona - April 15, 2015
- Le Marche Inspired food in Washington - April 15, 2015
- Best Le Marche Accommodations: Hotel Leone Montelparo - December 26, 2014