It has a cylindrical shape with a frame of the basket, the crust is thin in yellow-brown and the interior is soft, compact in white-avory color. The taste is tasty and the pleasant smell.
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Typical Sicilian cheese Pecorino Primo Fresh salt at Pepper Black
Seasoning: from 7 to 15 days from production.
Raw materials:
Raw whole ovine milk, Lamb Caglio, Sea salt of the salts of Trapani/Marsala, Black pepper.
Production process of Pecorino al Pepe Nero:
It heats the whole raw ovine milk at the temperature of about 37°C, then adds the lamb's oil previously dissolved and filtered. After 40-50 minutes the milk clots and proceeds with the break of the curd, then add hot water to favor the outage of the excess serum. It extracts the curd and pours into plastic baskets to eliminate excess serum. It lets dry the product for about 24 hours, so you start salting with sea salt.
Taste and Appearance of Black Pepper Pecorino:
It has a cylindrical shape with a frame of the basket, the crust is thin in yellow-brown and the interior is soft, compact in white-avory color. The taste is tasty and the pleasant smell.
Pecorino al Pepe Nero tasting tips:
You can use both as table cheese and in the kitchen. Pecorino Siciliano can be combined with Miele and Marmellate, great as appetizer or second dish in combination with other dishes.
To enhance the typical slightly salty taste it is recommended to open the vacuum packaging and leave the pecorino at room temperature for at least 60 minutes before consuming it.
Specific References
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