100% Sheep milk
CERTIFICATE OF QUALITY:
minimum 40 days
17,5 x 5 cm - round shape
All year long
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 and then heated. Following the serum is separated and is given the form to cheese. The stewing is very quick. Then the cheese is matured for 40 days in special rooms and the outer crust is coated with extra virgin olive oil to promote their preservation.
The dough is compact and soft; the colour is pale yellow and it’s consistent to the surface.
The smell is intense and give lactic sensations (butter, cream) accompanied by a hint of green grass.
The dough is medium-hard in the mouth, is oily, and has a hint of acidity.
The fresh pecorino is excellent with broad beans and fresh baked bread, to be matched with a glass of white Vermentino D.O.C 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