organic raw milk pecorino with pink pepper

€ 39,00 per kg – PRO KG

Cheese maturation: from 1 to 3 months

Animal breed: Sardinian sheep

Type of cheese: soft and compact pasta

Place of production: Soc. Agr. Podere Il Casale s.r.l. – Pienza – Val d’Orcia

Nutritional values per 100 g:

Energy: 1354(kj)/326kcal

Protein: 25 g

Fat: 24 g (of which saturated fatty acids 16g)

Carbohydrates: 2.4 g (of which sugars, 4 g)

Salt: 1.8 g

It is recommended to combine with honeys such as Sulla, Clover or Millefiori accompanied by a good rose wine Antiope to enhance its delicacy to the palate.

To preserve our raw milk cheese, which is very different from a pasteurized milk cheese, you have to follow some very simple but fundamental rules to preserve its taste and quality.

FOR FRESH CHEESES:

– Fresh, ricotta, French or feta must be stored in the refrigerator (in the coldest part between +2°C/+4°C).  Attention: the fridge tends to dry the cheese!

– For fresh or soft cheeses we recommend food paper or baking paper and then store them in an airtight container. Paper creates a barrier between cheese and plastic and allows the cheese to breathe and prevent it from drying. Fresh cheeses should be consumed in a short time!.