Pecorino made with unpasteurized milk



Aged for over 3 months. “Raw” as the milk is not pasteurized. Each form of this pecorino has its own
identity and history, because the absence of pasteurization leaves the paste in movement, without
homogenization, free to change its characteristics in different seasons.
• Ingredients: sheep's milk, rennet, salt, lactic ferments
• Rind: natural color
• Pasta: denser holes than seasoned pecorino. Stronger and more decisive taste.
• Format: about 1.2 Kg

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