ORGANIC RAW MILK MIDDLE AGED PECORINO

€ 28,00 per kg – PRO KG

Cheese maturation: 3 to 5 months

Animal breed: Sardinian sheep

Type of cheese: semi-hard pasta

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: 1.2 g (of which sugars <1.2 g)

Salt: 2.1 g

Our semi-aged pecorino cheese is perfectly matched to any type of honey, compote of onion or carrots tasted with a rosé or red wine as Antiope or Regio and Fante.

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; first of all the cheese must breathe, so we do not recommend to put it in a vacuum, which in some cases is still inevitable.  If it has a little ‘sweaty and you find it slightly damp you can wipe 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