Raw sheep’s milk, salt, rennet, lactic ferments. Surface treated with tomato paste and preservative: E235. Crust not edible
Raw milk pecorino produced with sheep’s milk from the Crete Senesi, owes its name to the month in which it was originally produced. Widespread in Florence and throughout the Sienese area since the Renaissance, it was considered the best cheese of the peninsula along with Parmesan. It has a delicate, fragrant and pure white color. Unmistakable is the shape similar to the loaf of bread, which is given manually. The cheese is aged for 45 to 60 days. Excellent on its own to capture the flavor of aromatic herbs, it is best appreciated with salads, crudités or with mild vegetable creams.
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