organic Raw milk Pecorino aged in pomace

€ 39,00 per kg – PRO KG

Cheese ripening: at least 3 months

Animal breed: Sardinian sheep

Type of cheese: semi-aged

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

Nutritional values per 100 g:

Energy: 1424(kj)/343kcal

Protein: 26 g

Fat: 26 g (of which saturated fatty acids 19g)

Carbohydrates: <0.5g (of which sugars <0.5g)

Salt: 2.1 g

We recommend melted on a crostone of bread with a canned green tomatoes. We suggest to accompany it with a glass of red Montepulciano that increases the fragrance of cheese.

To properly store our raw milk cheese, which is very different from pasteurized milk cheese, you need to follow a few very simple but essential rules to preserve its flavor and quality. First of all, cheese needs to breathe, so we recommend vacuum-sealing it only when strictly necessary, although in some cases this is inevitable. If the cheese has released some moisture and you find it slightly damp, you can dry it with a cloth or kitchen paper.

AGED and MATURED CHEESES

• It needs a place with a constant temperature between 10° and 15°, humidity and ventilation like a cellar. If you do not have a cellar, you can put the cheeses in the coldest part of the fridge (between +4°C/+8°C)
• Store them in sheets of food paper. The paper being porous protects the cheese from exposure to air but at the same time allows it to breathe. The paper must not be too narrow or too large
• Mold: rub the crust with a little olive oil and let it dry