Pasteurised sheep’s milk,, milk culture, rennet, salt. ITALIAN MILK
Soft texture and a strong flavour with a good eye formation and a straw-like colour
30 to 90 days depending on the form
Fire, natural rennet and the expertise of the dairy farmer; that’s the secret of this typical Pecorino from the Marche region. One day of salt, a few days to age and this mild and delicate cheese is ready.