organic raw milk pecorino with pink pepper

9.75 19.50 

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DESCRIPTION:

The fresh organic raw milk pecorino is aged for one to three months; during the breaking of the curd, as well as in the truffle process, pink pepper is added that gives the cheese its unmistakable aroma. The pecorino flavored with pink pepper is not part of any particular tradition, but the marriage between sheep’s milk and this unique berry is really interesting. In fact, the sweetness of cheese combines with the delicate aroma of pink pepper.

The texture of its pasta is soft and compact with pink pepper inside the cheese. The aromas are of sweet milk with aroma of spicy berries of pink pepper that remains delicate to the palate.

They are produced forms of about 500 grams as it is consumed fresh.

€ 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!.