Raja

Raja produces Piacentinu Ennese DOP in Enna, a sheep's cheese that stands apart for its deliberate use of saffron and peppercorns. The pressed curds emerge golden-yellow from the local spice, while cracked black pepper kernels punctuate every bite. Aged a minimum of six months, the cheese develops a compact texture and layered flavour where heat from pepper gradually emerges against creamy, faintly sweet notes. This is a cheese of specificity: it belongs to a nine-municipality zone and answers to precise rules—the opposite of industrial uniformity.

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