Fresh Pecorino with black pepper
DESCRIPTION: fresh pecorino with black pepper has a white-yellowish crust and a wrinkled surface that reflects the modeling of the basket in which it was placed. The paste is compact, white or straw yellow in color with slight holes and with black peppercorns inside. Its smell is spicy, fresh and floral; the delicate and fruity taste.
FOOD PAIRING
Pecorino made with peppery raw milk is excellent consumed in purity and therefore can be used both as a table cheese and in the kitchen. Excellent as an appetizer or main course in combination with other dishes. We recommend serving it together with typical Sicilian cold cuts, jams or honey, fresh bread and olives, which enhance its intense and decisive taste.
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.
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Ingredients: raw sheep and goat milk, rennet, enzymes, salt, black peppercorns
Allergens: milk and milk-based products (including lactose), may contain traces of dried fruit
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: short seasoning (from 15 to 60 days)
Format: wedges of approx 500g / 1kg approx The weight, being manually predetermined, may differ slightly by + or - from the declared
Packaging: vacuum packed
Storage time: 2 months from the storage date
