Bartolomeo Garosi called Brandano, a mystic and soothsayer born in Petroio (Si) at the end of 1400 deserves all the merit to inspiring me in this cheese. Irregular, crazy and sincere as the Tuscan mystic. I talked about it with Roberto Governi and Gabriele Fabbri so, we decided to start with the production. After about thirty days, the cheese wheels are stored inside terracotta containers full of a mixture of spelt and beer. Here, the cheese will age absorbing all the scents of spelt and the aromas of the beer. After this process of about thirty days, the cheese is "cavato" and ready to dry. When you taste it, you will find some aromatic spelt notes enhanced by the beer sour. A bizarre product like Bartolomeo Garosi called the Brandano.

INGREDIENTS

• Pasteurised sheep’s MILK, salt, rennet, selected lactic enzymes.The crust is treated with spelt and beer (water, barley malt, corn and hops). Contains GLUTEN.
  Inedible crust.
• Weight: variable 1,300 - 1,400 kg

Average nutritional values per 100g of product

• Energy 1415 kj / 342 kcal
• Total fats 29,0 g
• of which saturated fatty acids 21,0 g
• Carbohydrates 0 g
• of which sugars 0 g
• Proteins 20,0 g
• Salt 1,2 g