Description
It’s considered a cold cheese given the low temperature of the raw milk cooking, 30 ° C. The cheese mass is cut in semi-large pellets, of the size of the wheat grains. Once the curd is kept stirring at a constant temperature for several minutes.
This cheese is not subject to any stewing. It is left to dry at room temperature for about 5/6 hours, until the dough reaches its proper pH. Velathri was the ancient name of Volterra.
This pecorino cheese is perfect in appetizers combined with raw vegetables carpaccio, a little warmed up with bread and perfectly accompanied by medium body red or white wines.
