Organic raw milk Pecorino with washed rind

€ 37,00 per kg – PRO KG

Cheese maturation: 1 to 2 months

Animal breed: Sardinian sheep

Type of cheese: soft pasta, more creamy in the crust, can have a pinnate heart

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 19 g)

Carbohydrates: 1.2 g (of which sugars <0.5 g)

Salt: 2.1 g

Try it with polenta or on a bread crust with seasonal vegetables.

It goes very well with a still or sparkling white wine.

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!.