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.
The Pecorino Sardo has a compact texture, smooth rind and straw yellow colour. It is aromatic and spicy in taste and delicious with your Italian pasta together with fresh buffalo mozzarella, black olives, and homemade tomato sauce.
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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