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Misto Capra Pecora

Gourmet Food

We pride ourselves on selling the greatest delicacies from all around the world. 

Misto Capra Pecora

capra and pecora.PNG
capra and pecora.PNG

Misto Capra Pecora

from 27.35

MISTO CAPRA PECORA
PROCESSING CHARACTERISTICS
The processing is result of long and complex craftsmanship, a simple cheese for and intense taste. After being pasteurized, are inserted in the milk ferments and rennet: the curd is broken to the size of a rice grain. Following the serum is separated and is given the form to cheese. After giving form to the cheese and a quick stewing, the form reaches a pH of 4.8 and is put into the cell at 13 ° C with 80% humidity. It is ripened for
minimum 4 to 8 months.
VISUAL INSPECTION: The skin is dark yellow. As a preservative, we use organic tomato sauce and organic olive oil. The dough is compact and has white or ivory color. When cut the cheese is firm and slightly crumbly with a thin rind of slightly darker color of the dough.
OLFACTORY: Intense floral notes that are perceptible accompanied by scents typical of most plant pasture.
TASTE: In the mouth it is delicate and elegant, a balanced taste between the strong personality of sheep's milk and the delicacy and finesse of goat's milk. Light spicy note.
MATCHING
For elegance and sophistication is perfect with a glass of Parrina Rosso Riserva D.O.C but also accompanied by Parrina’s honey and jams.
OPTIMAL CONSERVATION
The cheese should be kept in ventilated refrigerator at 4°C. Once engraved the shape, the interior must remain in contact with a transparent plastic film to be changed every 5 days. The cheese can not be frozen or maintained at temperatures above 10°C.

MILK:
100% Sheep milk
TIPOLOGY:
Aged pecorino
CERTIFICATE OF QUALITY:
Organic
AGEING:
4-6-8 months depending on the size
WEIGHT:
1,5 kg - 6 kg - 16 kg
DIMENSION:
18 x 9 cm – 29 x 12 cm – 36 x 12 cm
round shape
PRODUCTION:
All year long

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