Pedona’s Scoppolato


[vc_row][vc_column][vc_column_text]A legend of the mid-nineteenth century tells of a rich landowner who gave in sharecropping, a flock of sheep to produce milk, to a man named Tristan from Pedona. After a while, the rich man, Ser Giobatta, began to complain because the cheese wasn’t good. Tristan used to apologize and take off his inseparable coppola (flat cap) as a sign of reverence, hence, the name Scoppolato (without cap) then given to the cheese; but it was all a pantomime.

Soon the moneybags, shadowing Tristan, discovered that the shepherd was hiding in a small cave a multitude of cheese, fantastically tasty. Since then, he was forced to produce the highest-quality cheese for the master, at least until the heart attack that caught him a little later.

It was Gabriele Garland who regained the recipe, the history and the way to bring again this typical, poorly managed, but genuine product in the world. And here comes the Scoppolato of Pedona, release the third millennium.

Pedona is a small and charming village of the hills near Camaiore enjoying sea views.[/vc_column_text][vc_column_text]


MILK Pasteurized sheep, salt, rennet, selected milk enzymes, flax seed oil, grape seed oil.

Inedible crust.

Keep from + 2 ° to + 8 ° C.[/vc_column_text][vc_column_text]Produced and packaged in the establishment IT 9-391 CE.

Refined to Salumificio Artigianale Gombitelli of Triglia M&T SNC località Gombitelli 90 d, 55041 Camaiore, Lucca.[/vc_column_text][vc_column_text]


Weight N/A

0,5 kg, 0,65 kg, 1 kg, 1,3 kg

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