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 |
Pecorino di fossa
21,00 € – 40,00 €
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.
Description
Additional information
| Weight | N/A |
|---|---|
| Formato |
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