Ingredients:
Pasteurised sheep’s milk, salt, selected lactic cultures, rennet.
Tabella Nutrizionale:
| Valore energetico Kj/Kcal | 1840/444 |
| Grassi | 37 |
| Di cui saturi | 26 |
| Carboidrati | 0.7 |
| Di cui zuccheri | 0 |
| Proteine | 28 |
| Sale | 2.4 |
Pecorino Gran Riserva
Ripened Pecorino, produced only in spring time, ripened for about 12 months. Store between +4°C – +10°C.
Size approx. 5.5 kg, in order to face long ripening, olive oil treatment of the rind, suitable for vacuum packing.
Cylindrical shape with flat faces and straight sides.
The rind is irregular due to the texture of the moulds, dark yellow color, treated with olive oil.
Description
Additional information
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Marzolino fresco
Fresh Pecorino, minimum ripening: 10 days. Store between +4°C – +10°C.
Size approx. 0,8 kg, vacuum packing is not recommended.
Ovoid in shape with flat sides and convex sides.
The rind is smooth, thin, ranging in color from white to yellow according to ripening.
White paste, light presence of holes.
Smell of freshly milked milk and cream.
Sweet taste, creamy texture, hint of freshly milked milk.
Pecorino semistagionato
Semi-ripened Pecorino, minimum ripening: 40 days. Store between +4°C – +10°C.
Size approx. 1.35 kg, suitable for vacuum packing.
Cylindrical shape with flat faces and convex sides.
The rind is slightly uneven due to the texture of the moulds, the red color is due to the treatment with tomato paste.
White paste, light presence of holes.
Smell: herbaceous scents.
Delicate flavour, with a hint of fresh curd and slightly acidic lactic acid.
Pecorino Riserva Morchiato
Ripened Pecorino, minimum ripening: 120 days. Store between +4°C – +10°C.
Size approx. 1.25 kg, suitable for vacuum packing.
Cylindrical shape with flat faces and convex sides.
The rind is slightly uneven due to the texture of the moulds, the black color is due to the treatment with charcoal.
Ivory-white paste, irregular holes.
Hint of melted butter and sheep, good persistence.
Sapid taste, slightly sticky consistency with good persistence. Hint of herbs and sheep.
Ricotta di Pecora
A dairy product obtained exclusively by processing whey, it is a low-fat product, rich in noble proteins and minerals such as calcium and phosphorus; It can be enjoyed on its own, sweetened with sugar, honey and jam or flavoured with cocoa; It is the ingredient for many typical recipes such as ravioli or cannelloni ricotta and spinach and for the preparation of desserts;
