Formaggio pecorino da tavola prodotto esclusivamente con latte biologico di pecora pastorizzato, coagulato con caglio di vitello e salato in umido


FEATURESSemi-cooked table cheese  obtained from whole organic  sheep’s milk, pasteurized.
CURDLINGVeal rennet is added at the starter culture to allow coagulation, at the temperature of 36/37 °C.
SALTINGBy immersion for about 24 hours
RIPENINGAt least 120 days at the temperature of 14 °C
SIZEForm             cylindrical with straight sides  and flat plate

Size               flat side about 16 cm, height about 15 cm

Weight           from about 2.20 Kg

EXTERIORSmooth, black rind;
TEXTURECompact paste, with irregular, small eyes. From white to straw yellow depending on the length of maturation.
TASTEStrong and spicy taste.
PACKAGINGThe products are washed and brushed before the sale. Individually vacuumed , in boxes of 10 pieces
DESTINATIONFor any specific category of consumers