110% Sheep milk
CERTIFICATE OF QUALITY:
minimum 12 days
18 x 9 cm - round shape
All year long
It is fresh cheese aged 10 days. Throughout the year, the cheese will assume varying characteristics, all depending on the diets of animals and on the changing climate conditions. The curd obtained by the addition of enzymes and rennet to milk sheep, is broken into medium particles. Following the serum is separated and is given the form to cheese. The stewing is very quick.
The surface is completely covered with red skin. As a preservative, we put on it tomato sauce and extra virgin olive oil. The dough is compact and soft; the colour is a pale yellow.
The smell is intense and gives lactic sensations (butter, cream) accompanied by a hint of citrus.
The compact dough melts in mouth, is sweet and oily, with a hint of acidity.
We recommend tasting it accompanied by a glass of Parrina Bianco D.O.C. You can also taste it with honey, jams and jellies, wine Parrina.
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