Stracco di Pecora has a thin, orangey-coloured rind that can acquire a blueish tint over time. The cheese itself has an even, solid consistency. The cheese is softer just below the rind and, once the aging process is over, it is quite crumbly in the middle. This is the result of a perfect combination of age-old dairy traditions and modern technology. It is an excellent cheese with a unique and delicate taste. Its producer, Giovanni De Martins from the Naturalcaseario dairy, works exclusively with “Lacaune” ewes, which diet is controlled and balanced. The ewes live in a semi-wild state on defined plots of land in the province of Cremona in Lombardy. They feed on wild pasture grassland, supplemented with invaluable natural fodder.