It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .
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It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP . The curdling is expected to be at an oscillating temperature between 35 and 38°C and the crushing of the curd must be at a grain size of corn.
Specific References
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The Gran Sepi is a pecorino cheese with high maturation, with a marked and tasty taste.
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.
Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.
The Gran Sardo is a table pecorino cheese with typical mule back barley, smooth crust of yellow or black color, hard paste compact or slightly look, of course white.
Pecorino cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.
Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Historically the taste of walnut accompanies cheese on the tables of the nobles.
The Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.
The caciotta mixed with porcini mushrooms Valmetauro is a fresh creamy cheese, light eyesight and medium ripening, produced with ovine milk and 100% Italian bovine.
The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.
It shows an intense straw-coloured crust with a canned surface.
The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.