PECORINO ROMANO D.O.P. CIRCA 350 GR
The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
Cheese produced seasonally locally from sheep's milk, mainly bred at grazing. It is obtained from coagulation predominantly intake of raw milk, whole with partial fermentation acidity, not fitted with graft; additive of liquid garlic of lamb. Raw pasta cheese processed manually, subjected to natural stewing, manually pressed and dry salted: average maturation (3-6 months) of protein-lipolitic type. It's a tough, slightly look, straw yellow product. It has a rough, hard, yellow-colored crust. It has a cylindrical shape, diameter 19-24 cm, height 10-12 cm, weight 1,5-2 kg. It is a predominantly spicy cheese used mainly as a table or grater product
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The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.
The Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.
It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.
It shows an intense straw-coloured crust with a canned surface.
The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.
The characteristic of this product, should be sought in the seasoning.
This semi-molle cut pistachio cheese is obtained from bovine milk and is typically distinguished by the taste due to the presence of roasted pistachio in addition to the final manufacturing phase.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.