ACCASCIATO 

Accasciato Cheese

This used to be known as ‘the cheese in a plate’ of the Garfagnana shepherds and was so called because it was placed on a plate from which it took its form. It’s also called ‘accasciato’ (floppy) because it crumbles once the binding has been removed. It’s made from sheep’s milk or a mixture of sheep and cows’ milk.

The best is produced from January to the late spring while in the summer you’ll find Accasciati made from cows’ milk.