Pecorino di fossa
Price range: 22,00 € through 42,00 €
Pecorino matured in a pit in Sogliano al Rubicone, matured in a controlled environment for 4 months, each wheel is packed in a cotton bag and pitted for 3 months, vacuum-packed at 4°C.
Size approx. 1.25 kg, vacuum packed.
The shape is strongly influenced by the pit passage and is often elongated compared to the original.
Light crumbly and unctuous crust that remains wrapped in the bag, it is recommended to remove it by scraping to avoid extraneous flavours.
Straw-yellow paste, slight eye formation.
Particularly strong, complex, slightly spicy flavour with a hint of sheep and hay.
Ingredients:
Pasteurised sheep’s milk, salt, selected lactic cultures, rennet
Nutritional Table:
| Energy value Kj/Kcal | 1707/411 |
| Fats | 32.5 |
| Of which saturated | 23.05 |
| Carbohydrates | 1.4 |
| Of which sugars | 0.0 |
| Protein | 28.3 |
| Salt | 1.34 |
| Weight | N/A |
|---|---|
| Formato | Half wheel, Whole wheel |
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Cylindrical in shape with flat sides and convex sides.
Thin and moist rind of grape pomace color, it is recommended to remove it to avoid foreign flavours.
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