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Pecorino al latte crudo il Sapiente Rocca Toscana Formaggi
Raw milk pecorino is a real specialty. It is produced with selected milk only derived from sheeps that eat selected grass and hay. During the whole processing time the working temperature does not exceed 40 ° C. Great if consumed in purity.
More details
ingredients
LATTE di pecora crudo, caglio, sale. Trattato in superficie con olio di colza. Crosta non edibile
Size
500 g
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Fresh products
The products are packaged in the way that their freshness is preserved
Pecorino al latte crudo il Sapiente Rocca Toscana Formaggi
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The raw milk pecorino is prepared using the old cheese dairy recipe. Fundamental to the preparation of this pecorino cheese is the origin of milk, which in this case comes exclusively from the sheep of the producer, who have only eaten hay and grass. The cheese is not pasteurized during production but is processed at a maximum temperature of 40 ° C, all in order to preserve the aromas and the structure of the completely fresh milk. Great if consumed in purity to fully taste the sheep cheese.
| ingredients | LATTE di pecora crudo, caglio, sale. Trattato in superficie con olio di colza. Crosta non edibile |
|---|---|
| Size | 500 g |
| Storage | To be stored in a cool and dry place. Cover the sliced side with a cloth. |
| Allergens | LATTE e i suoi derivati. LATTE di pecora pastorizzato (ingrediente). |
| Milk | Pecora |
| Aging | medium-aged |
| How it's made | The fresh milk that has been milked in the morning is collected and brought to the dairy, is inoculated with lactic ferments and rennet. Milk is never pasteurized for production on this Pecorino cheese and the whole process never exceeds 40 ° C. Once the curd has been obtained it is shredded and the shape of the goat is formed. The maturing takes place in controlled temperature and humidity cells. |
| cheese typology | hard cheese |
| Type of milk | sheep's milk |
Combinations
The raw milk pecorino is well-consumed in purity to savor the aromatics and the fullness of raw milk used We recommend combining it with typical Tuscan sausages such as fennel or jams that are not very sugary. Match a Chianti or Brunello di Montalcino.
Technical Identity
cheese typology
hard cheese
Type of milk
sheep's milk
Recensioni
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