Pecorino delle Balze Volterrane

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

DESCRIPTION: 180 days at 10-12°C
This is the most celebrated of the cheese produced on the farm, born out of the long experience of the Sardinian sheperds.
The cheese is ripened for 60 days before being matured in barrique in which the cheese acquires its full-flavour and characteristic aroma. The forms are then treated with the ashes obtained from the burning of olive and holm-oak wood in order to:
1- slow down the natural process of mould formation thus avoiding the use of chemical products
2- maintain the moisture level needed for ripening.

PACKAGE: wrapped

EXPIRY DATE: 8 months

Pecorino made of raw milk

Weight:
Kg. 1,5
Kg. 2,5