Long aged pecorino
DESCRIPTION
Our aged Sicilian pecorino has a decidedly spicy and salty taste and a powerful and pungent smell that increases in intensity with aging. The crust is hard and honey yellow in color and the wrinkled surface shows the modeling of the basket in which it was placed. The paste is hard and compact, straw-colored with slight holes inside. The flavor of aged Sicilian pecorino is an explosion of strong flavors that make it the king of pecorino.
FOOD PAIRING
The aged pecorino is an excellent table cheese, with a very spicy and pungent flavor. It can be accompanied, as an appetizer, with honey and jams. It is also excellent grated on first courses for those who love very intense flavors. If placed inside a cheese platter it is advisable to savor it last because otherwise it would cancel all the flavors.
PROCESSING
The fresh milk from the morning milking and the previous evening is collected and brought to the dairy, heated to a temperature of 38 ° C, is inoculated with lactic ferments and subsequently curdled. For the production of this cheese, the milk is not pasteurized. Once the curd is obtained, it is broken into a grain of corn and once separated from the whey, the pasta is transferred into molds to give the typical shape of Sicilian pecorino. The salting is done in saturated brine and the refinement takes place in special cells at controlled temperature and humidity for over 6 months.
MORE
Ingredients: raw sheep and goat milk, rennet, enzymes, salt, black pepper in grains (only in the black pepper variant, absent in the white variant)
Allergens: milk and milk products (including lactose)
Storage: keep in a dry and dark place at + 4 ° C. It is advisable to open the vacuum package and leave the pecorino at room temperature for at least 60 minutes before consuming it.
Milk: sheep and goat
Seasoning: long seasoning (more than 180 days)
Format: wedges of approx 500g or 1kg approx.
Packaging: vacuum packed
Shelf life: 2 months from the date of packaging
