PECORINO WITH RAW MILK, the Pecorino par excellence.
Produced as it once was, it is characterized by a particularly soft and eyed paste with a strong taste.
A cheese rich in the ferments of sheep's milk.
Ingredients: Unpasteurized sheep's milk, rennet, salt. ITALIAN MILK
Characteristics soft paste, strong flavor, with good eyelets, straw yellow in color.
Minimum seasoning 60/90 days in relation to the shape.
Storage: +4/8 ° C, it is advisable to keep at room temperature 1 hour before consuming
Nutritional values per 100 grams
Energy 425 kcal
Fats 33.16 gr of which saturated fatty acids 18.65 gr
Cholesterol 82.8 mg
Sodium 3.80 mg
Carbohydrates 2,08 gr of which sugars 0,41 gr
Protein 29.59 gr
Calcium 1220 mg
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
