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Pecorino Stagionato

Gourmet Food

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

Pecorino Stagionato

pecorino s.PNG
pecorino s.PNG

Pecorino Stagionato

from 23.85

PECORINO STAGIONATO
PROCESSING CHARACTERISTICS
It is a hard cheese, made from seasonal spring and autumn sheep milk. 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 the stewing the form is ripened for minimum 4 months.
VISUAL INSPECTION: Red veins and dark spots may cover the surface. The skin is dark yellow. As a preservative, we use organic tomato sauce and organic olive oil. The dough is compact and it had yellow color. When cut the cheese is firm and slightly crumbly, with a thin rind of slightly darker color of the dough.
OLFACTORY: The smell is intense and gives herbal and moldy sensations (grass and mushrooms).
TASTE: The compact dough melts in mouth, is sweet and oily and has a persistent aftertaste. It may also have a slight spicy note depending on the size and period of aging: the larger and more complex the shape will be the aromatic component.
MATCHING
The cheese is great with wine Parrina Muraccio Rosso D.O.C and is great accompanied by Parrina 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

Age:
Quantity:
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