Pecorino Rosso Volterrano

INGREDIENTS: heated ewe's milk, salt, natural rennet, milk enzymes.

DESCRIPTION: This cheese is matured for at least 60 days in order to acquire the full-flavour and aroma characteristic of this kind of cheese.
The forms are then treated with tomatoe concentrate to slow down the natural process of mould formation thus avoiding the use of chemical products.
Its delicate flavour lingers even as the cheese matures in time.

PACKAGE: vacuum packing. It is recommended to keep in vacuum not more than 30 days after shipping date.

EXPIRY DATE: 8 months

Pecorino semi-matured
(60-120 days)

Weight:
Kg. 0,5
Kg. 1,5
Kg. 3