Description
Pecorino cheese made with pasteurized sheep’s milk (from the owner of the company), rennet and salt. It is aged for an average of 6 months.
At the base of the product there is the pecorino valle dei Santi to which a mix of 10 spices is wisely added on the external surface that gives the cheese a truly unique taste.
It is known to specify that the cut slice of cheese should be eaten entirely, including the spicy “crust”.
Proposing such a dish certainly gives the table a touch of exquisite originality.
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