Fire, natural rennet, the expert hand of the dairyman, a pinch of flavors from the Conero, and here is born the cheese with Paccasassi,
which combines the peasant tradition of the Marche hinterland with the maritime tradition of the Conero Riviera.
Ingredients: Pasteurized sheep's milk, pasteurized cow's milk, sea fennel (Chrithmum maritimum) 5%, rennet, salt.
Characteristics Soft texture, strong flavour, with good holes, straw colour.
Preservatives and colourants: absent
Seasoning: 10/30 days depending on the shape
Storage: +4/8 °C, it is recommended to keep at room temperature for 1 hour before consuming
Nutritional values per 100 grams of product
Energy 1850 kj / 442 kcal
Fat 36.61 g of which saturated fatty acids 19.03 g
Carbohydrates 1.92 g of which sugars 0.46 g
Protein 20.65 gr
Salt 1.05 gr
Milk harvesting is made in the Marche hills, where the flocks are still raised in the pastures.
Milk is worked on the day. Fire, natural rennet, the expert hand of the casaro.
A day of salt, some days of seasoning, and a pecorino with a sweet and delicate taste is ready.
Cheese factory
Martarelli
Via Alessandro Volta, 3
60020 Camerata Picena (AN)
Telefono: +39 071 946060
