100% Sheep milk
CERTIFICATE OF QUALITY:
21 x 13,5 x 11 cm - parallelepiped shape
From March to November
Goat's milk contains little protein, low in fat and weak structure. The typical processing of this milk is the acid coagulation: the curd is formed by bacteria that acidify the milk and make precipitate proteins. After the pasteurization of milk are placed ferments and rennet. After a few hours is added to the mould Penicillium candidum that develops on the surface: it helps give creaminess to the paste favoring the proteolysis of the rind and gives the cheese its characteristic white crust. Then the curd is broken into the size of 1 x 1 cm.
Smooth paste, white color with the presence of mold Penicillium Candidum.
The smell is very intense with a hint of mould.
The flavor is acidic at the beginning and distinct at the end; perceptions in the mouth are rich and intense, it has a persistent aftertaste.
We recommend it with a glass of Parrina Bianco D.O.C or with the Parrina Muraccio Rosso D.O.C. Good as well on the grill or added to salads.
The cheese should be kept in ventilated refrigerator at 4°C. Once engraved the shape, the interior must remain in contact with a transparent plastic film to be changed every 5 days. The cheese can not be frozen or maintained at temperatures above 10°C.Download PDF