Slice of about 1000g / 1100g

Sicilian Pecorino DOP

Hard cheese and raw milk, produced exclusively with whole sheep's milk, fresh and coagulated with lamb rennet paste.

The salting is carried out dry, produced in the period between October and June; seasoned for at least 4 months to affix the mark.

White-yellowish rind, imprinted with the signs of the basket in which it was formed (canestrata), capped with oil, compact, white or straw-colored pasta, with limited holes, characteristic spicy flavor and delicate at the same time.

Excellent both for the table and for grating and with the characteristic taste of Sicilian pecorino.

Ingredients:

Raw sheep's milk, rennet, salt.

Shipping Weight: 1.3 kg

Producer: Caseificio Ferranti D.&C.