Casinum Pecorino with raw milk

Description

Pecorino cheese made with raw sheep’s milk (from the owner of the company), rennet and salt. It is aged for an average of 4 to 6 months and the degree of consistency is between semi-hard and hard.

It takes the name “Casinum” in honor of Cassino (of which casinum is the name that was given to the city in Roman times) that the producer intended to pay homage.