Raw-milk transformation is the ancient way of making cheese. In the past, in order to make cheese, farmers used freshly milked raw milk that had not been pasteurised. The Raw Milk Riserva is made in Spring from raw milk that has excellent organoleptic and nutritional characteristics. Its texture is compact, granulated, and it might show small holes due to the heterogeneity of its macrobiotic flora. Its aroma is pungent and intense. Once on the palate it melts, making you feel its granules, its savour, and its pungent aroma. We advise to eat it with aged red wines or late harvest wines.