HomeItalian ProductsPECORINO TOSCANO Cheese from CASENTINO – ROSSELLINO – made from Mountain SHEEP’s Milk – 0.8 kg

PECORINO TOSCANO Cheese from CASENTINO – ROSSELLINO – made from Mountain SHEEP’s Milk – 0.8 kg

£24.34

The 100% silage-free mountain sheep’s milk is the most important component of our Pecorino and is thus crucial for its quality. Our sheep graze at an altitude of between 3,300 and 5,300 feet, ensuring an exceptionally aromatic and creamy milk. The Casentino region is located on the eastern edge of Tuscany, on the border with Emilia Romagna, and is characterized by agriculture and craftsmanship. Tourism does not play a major role here and the main commercial activity is sheep breeding with wool and cheese production. In the mountains of Casentino there is one of the largest nature reserve in Italy – the Foreste Casentinesi National Park – where deer, badgers, wild boars and even wolves live. Hardly any sheep’s cheese is therefore as varied as the Pecorino from Casentino.Made from 100% silo-free and raw mountain sheep’s milk. Vacuum packed and elegant gift box.
GMO-free, no additives, pure handwork and careful seasoning. Pecorino from Casentino delights with its spicy and fresh taste.
Our sheep graze at an altitude between 3,300 and 5,300 feet in the heart of the Casentino nature reserve. During its unique maturation, our pecorino is turned weekly and carefully cared for by hand.
Tasting: remove from the refrigerator 30 minutes before eating. With good Tuscan olive oil, radicchio or dried tomatoes, Pecorino is a fine snack or an irresistible accompaniment to a glass of Chianti.
Storage: Unwrap cheese in tight foil, wrap well in paper or foil with air holes and place in non-airtight tin in the refrigerator in the vegetable compartment. For a few days period, an equally well-packed, non-airtight cheese-bell is ideal by 10/15 degrees cellar cooling.

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Price: £24.34
(as of Nov 23,2018 22:11:02 UTC – Details)

PECORINO TOSCANO Cheese from CASENTINO - ROSSELLINO - made from Mountain SHEEP's Milk - 0.8 kg - image q25bNRh on https://italiansecrets.co.uk
The 100% silage-free mountain sheep’s milk is a very powerful element of our Pecorino and is thus essential for its high quality. Our sheep graze at an altitude of between 3,300 and 5,300 toes, guaranteeing an exceptionally fragrant and creamy milk. The Casentino area is situated on the japanese fringe of Tuscany, on the border with Emilia Romagna, and is characterised by agriculture and craftsmanship. Tourism doesn’t play a significant function right here and the primary industrial exercise is sheep breeding with wool and cheese manufacturing. In the mountains of Casentino there is without doubt one of the largest nature reserve in Italy – the Foreste Casentinesi National Park – the place deer, badgers, wild boars and even wolves reside. Hardly any sheep’s cheese is due to this fact as assorted because the Pecorino from Casentino.Made from 100% silo-free and uncooked mountain sheep’s milk. Vacuum packed and chic reward field.
GMO-free, no components, pure handwork and cautious seasoning. Pecorino from Casentino delights with its spicy and recent style.
Our sheep graze at an altitude between 3,300 and 5,300 toes within the coronary heart of the Casentino nature reserve. During its distinctive maturation, our pecorino is turned weekly and punctiliously cared for by hand.
Tasting: take away from the fridge 30 minutes earlier than consuming. With good Tuscan olive oil, radicchio or dried tomatoes, Pecorino is a high quality snack or an irresistible accompaniment to a glass of Chianti.
Storage: Unwrap cheese in tight foil, wrap properly in paper or foil with air holes and place in non-hermetic tin within the fridge within the vegetable compartment. For just a few days interval, an equally properly-packed, non-hermetic cheese-bell is good by 10/15 levels cellar cooling.



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