• Italian

Pecorino degli Sposi

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The “pecorino degli sposi” is the first cheese in the sense that with subsequent treatment and ageing it gives rise to other cheeses. We use whole sheep’s milk pasteurized at 72 ° C and then cooled until reaching a temperature of about 36 ° C. When the curd is broken it’s of the size of a corn grain, which is suitable also for cheeses that needs to mature.
The “pecorino degli sposi” it’s a fresh cheese which can be eaten already the day after, having a strong flavour of boiled milk.
 

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Description

The “pecorino degli sposi” is the first cheese in the sense that with subsequent treatment and ageing it gives rise to other cheeses. We use whole sheep’s milk pasteurized at 72 ° C and then cooled until reaching a temperature of about 36 ° C. When the curd is broken it’s of the size of a corn grain, which is suitable also for cheeses that needs to mature.
The “pecorino degli sposi” it’s a fresh cheese which can be eaten already the day after, having a strong flavour of boiled milk.
However, the cheese reaches its features after 10 days of maturation. This cheese is great as an appetizer paired with vegetables and full-bodied white wines. If it is not salty, it’s great to fill the Seadas (typical Sardinian dessert), either sweet or savouries.
Its creamy texture and its sweet taste but nonetheless intense aromas makes the pecorino “degli sposi” excellent with oven baked specialties.

INGREDIENTS:
raw and organic whole ovine milk, our selection of cow lactic ferments, animal rennet and salt.
NUTRITION FACTS:
The shape: cylindrical with flat sides and rounded edge
The edge height: about 8 cm
The sides diameter: about 16 cm
The weight: about 500 grams up to 1,7 kg
The crust: smooth, ranging in colour from pale yellow to a more or less dark deep yellow. We apply organic extra virgin olive oil on the surface.
Cheese dough: Compact, of white colour, holes not visible
PH: 5,2/5,5
Storage temperature: +4°C/+10°C
Shelf life: 6 months
Humidity: 48,10%
Fat in dry matter: 21,40%
Proteins (Nx6,25): 17,60%
Maturing: 10 days
ORGANOLEPTIC PROPERTIES:
Smell: aromatic and fresh, very reminiscent of the flavours of green pastures.
The flavour: sweet and aromatic with a balanced taste.

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