PECORINO STAGIONATO VALLESINA
Semi-skimmed sheep’s milk, rennet and salt. ITALIAN MILK.
Despite the long ageing process, this cheese has a soft and slightly crumbly texture, a dark straw-like colour and a strong flavour.
4 to 12 months depending on the form.
Aged in acclimatized caves to favour a slow and natural fermentation. This is a cheese with a strong slightly spicy tang that pleasantly satisfies the palate. It is ideal for adding flavour to first and main courses or served with jams and honey.