Pecorino Romano PDO cheese, one of the oldest and most valuable products of Sardinian dairy art, obtained from whole sheep's milk from free-range pasture farms in Sardinia, a land rich in wide, green spaces.
Table and grating cheese, with a cylindrical shape with flat faces and straight sides. The rind is thin, white, straw yellow or black capped. Compact semi-cooked pulp, which can be with small white holes in the fresh product and slightly straw yellow with maturation. A hard cheese with a strong, intense and aromatic flavour, tending towards spicy as it matures. The inscription Pecorino Romano DOP, the official logo, the serial number and the month and year of production are engraved on the entire side.
Sheep milk, salt, Sardinian lamb rennet paste, lactic ferments.
Minimum 5 months (table type). Minimum 8 months (grating type).
The product maintains its optimal characteristics (chemical-physical, microbiological and organoleptic) if kept at a temperature of +4°/+8°C.
High performance multilayer high barrier shrink bag for vacuum packaging of cheeses.