(as of Nov 23,2018 22:11:02 UTC – Details)
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.