Lochele
Formaggio pecorino da tavola fresco prodotto esclusivamente con latte biologico di pecora pastorizzato, coagulato con caglio di vitello e salato in umido
Caratteristiche
| PRODUCT NAME | Lochele pepato |
| PRODUCTION AREA | Sardinia |
| CHARACTERISTICS | Semi-cooked table cheese obtained from whole organic sheep’s milk, pasteurized. |
| CURDLING | Veal rennet is added at the starter culture to allow coagulation, at the temperature of 37 °C. |
| SALTING | By immersion for about 24 hours |
| MATURATION | At least 240 days at the temperature of 14 °C |
| SIZE | Form cylindrical with straight sides and flat plate
Size flat side about 16 cm, height about 12 cm Weight from 2 to 2.2 Kg |
| EXTERIOR | Smooth, straw yellow rind that becomes darker with maturation, visible black peppercorns. |
| TEXTURE | Compact paste with irregular, small eyes. From white to straw yellow depending on the length of maturation. |
| TASTE | Strong flavor, spicy and aromatic. |
| PACKAGING | The products are washed and brushed before the sale. Individually vacuumed , in boxes of 10 pieces. |
| TARGET | For any specific category of consumers |
