Description
The raw whole sheep’s milk is heated to a very low temperature – about 32°C – to preserve all the qualities and give the right flavour to the cheese. The taste is also provided by the use of mesophilic enzymes that withstand low temperatures.The curd is cut to obtain the size of a grain of rice.
Unlike the other pecorino cheeses, this one is not “stewed” but is dried at room temperature for about 6 hours. We manually salt it and leave it to rest for another 48 hours delightful, to be paired with white sparkling wines and soft beers.
