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Pecorino dei Monti Sibillini

Product

Produced in mountain pastures ( and in the national park) this cheese is artisanally made following the ancient tradition of adding herbs to the rennet to increase the coagulation of the milk

Caratteristiche organolettiche
Aspetto: yellow, semi hard
Sapore: intense, strong
Abbinamenti: full bodied red wines and aged, green tomato mustard, saltless bread from Tuscany
Caratteristiche tecniche
Latte: full fat, raw sheep milk
Lavorazione: artisanal
Pasta: pressed
Salatura: dry
Stagionatura: at least 90 days
Produzione: during spring and summer
Grassi: 40% F-Dm
Peso: 1-2 kg
Dimensioni: diameter 15-20 sm , h. 5-10 cm
Produttori: farmers from Monti Sibillini area