Pecorino fresco, semistagionato, stagionato, stagionato a latte crudo e stagionato con foglie di noce.
Our farm raises about 700 sheep, cultivates 200 hectares of land which is partly used as pasture for the same sheep and transforms only its own milk into the dairy.
Each sheep is milked twice a day for about 9 months a year with an electric milker that guarantees hygiene, then the milk ends up directly in a cooler and gets transported to the company dairy for processing.
The milk can be used raw or it can undergo a heat treatment until pasteurization.
The milk passes from the refrigerator to the pasteurizer which filters and sanitizes it at a temperature of 70 ° for a few seconds.
In the coagulation tanks at a temperature of about 38 °, the rennet is added which transforms the milk from the liquid state to the solid one (curd). This is broken manually with a special tool, the Spino, until the lumps reach the size of a hazelnut (for soft cheese) or a corn seed (for semi-hard pasta). The liquid part, the whey, separates from the solid part, which will be then used to make Ricotta.
After breaking, the compound thus obtained is placed in special molds that gives it its characteristic shape and which facilitates the elimination of whey.
The mass is compacted so that it takes on the definitive size of the cheese.
After about 24 hours it is dry salted by sprinkling the salt shape and then placed on thick boards of seasoned fir where the seasoning takes place.