Shape & texture
No rind, the paste is straw coloured, soft and grainy.
Acid with animal aromas
Curious to know
The milk is coagulated by acidification and not with added rennet. The aging is from the outside to the inside, the paste on the outside is usually dry and on the inside, when mature it is greasy with grains of ricotta not completely aged. Today it is kept in clean places under vacuum, but in the past it was kept together with other dairy products and so produced a grey green mould on the rind and inside, thus it's name.
A bit dry on the palate, so it is better to season it with oil and vinegar, aromatic herbs, salt and pepper, Don't forget the onion.
(*) Average weight: kg 1.340