Product description
Sheep and goats have been kept in Sardinia since Roman times. The basis for the Pecorino Sardo is therefore one of great tradition and expertise. The full pasteurized sheep's milk is mixed with rennet and sea salt, after which fermentation begins and the cheese is poured into its mold. Then the Pecorino Sardo goes to the drying and salt room. Finally, he moves to the warehouse where the ripening process begins. After a minimum of 120 days, the Pecorino Sardo is fully ripe and ready for consumption.
De Pecorino Sardo heeft een compacte textuur, gladde korst en strogele kleur. Hij is aromatisch en pittig van smaak en overheerlijk bij je Italiaanse pasta samen met verse buffelmozzarella, zwarte olijven, en eigengemaakte tomatensaus.
Specifications
Product description
Sheep and goats have been kept in Sardinia since Roman times. The basis for the Pecorino Sardo is therefore one of great tradition and expertise. The full pasteurized sheep's milk is mixed with rennet and sea salt, after which fermentation begins and the cheese is poured into its mold. Then the Pecorino Sardo goes to the drying and salt room. Finally, he moves to the warehouse where the ripening process begins. After a minimum of 120 days, the Pecorino Sardo is fully ripe and ready for consumption.
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