Pecorino cheese with semi-seasoned raw milk 300g.

Description

Made with fresh sheep’s milk, natural rennet and salt from Saline di Volterra. Also known as “Cacio di una volta”, this pecorino has a very particular manufacturing process. The milk, coming from some selected farms in Volterra, arrives as soon as it is milked at the dairy,
where it is immediately brought to temperature and curdled, in order to maintain the genuine flavor of sheep’s milk. Raw milk Pecorino is produced only from mid-January to June, when the pastures are best for having a unique flavor. The pasta has a typical holes, the taste is tasty with an intense aroma. Aged for at least 45 days.

Pairings: It is recommended to taste it alone to savor all the taste of good fresh sheep’s milk. It is excellent with cold cuts and red wine.