Giuncata of Savona
At the sight similar to the prescinseua cheese, the Giuncata is a soft cheese made from sheep’s milk, very delicate, of a candied white, without external crust. It has the shape of a rectangular or squared box.
To produce Giuncata, the milk of two milking is brought to a temperature of about 90 °C, then cooled to 35-40 °C, and added with calf rennet.
