Ingredients:
Pasteurised sheep’s milk, salt, selected lactic cultures, rennet
Nutritional Table:
| Energy value Kj/Kcal | 1796/433 |
| Fats | 35 |
| Of which saturated | 25 |
| Carbohydrates | <0.5 |
| Of which sugars | 0 |
| Protein | 30 |
| Salt | 1.4 |
Pecorino foglianoce
22,00 € – 42,00 €
Pecorino ripened in terracotta jars with walnut leaves, ripened in a controlled environment for the first 4 months, aged for 2 months. Vacuum storage at 4°C.
Size approx. 1.25 kg, vacuum packed.
The shape is rounded, deformed by refinement
Thin greasy yellow-green rind covered with walnut leaves, it is recommended to remove to avoid foreign flavours.
Light yellow paste, crumbly, absent holes.
Particular taste, slightly spicy flavour reminiscent of walnut leaf, scent of sheep.
Description
Additional information
| Weight | 1,3 kg |
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Size approx. 1.3 kg, vacuum packed.
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.
White paste, absent holes.
Flavour with characteristic hint of wine.
Pecorino di fossa
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.
