Mature sheep milk cheese
Mature sheep milk cheese from Pienza
This mature Pecorino spent about 180 days in the basement of maturing.
Forms of Pecorino in fir boards were treated periodically with olive oil that gives it a dark skin over time. This cheese is produced by farm Cugusi using only pasteurized sheep's milk.
The farm is located in Val d'Orcia, just a few kilometres from Montepulciano and Pienza.
Forms of Pecorino in fir boards were treated periodically with olive oil that gives it a dark skin over time. This cheese is produced by farm Cugusi using only pasteurized sheep's milk.
The farm is located in Val d'Orcia, just a few kilometres from Montepulciano and Pienza.
Its skin is dark brown, due to the olive oil with which it has been treated.
The perfume is stronger, but it always retains a delicate flavor. Inside it has a dense and crumbly paste. We mature it on fir boards. It's the classic Pecorino di Pienza.
Ingredients
Pasteurized sheep's milk, salt, rennet, milk enzymes
How to preserve
Approximately 6 months if stored in cool room
The perfume is stronger, but it always retains a delicate flavor. Inside it has a dense and crumbly paste. We mature it on fir boards. It's the classic Pecorino di Pienza.
Ingredients
Pasteurized sheep's milk, salt, rennet, milk enzymes
How to preserve
Approximately 6 months if stored in cool room
