Formaggio Pecorino Fresco Coratino

It’s a tipical semihard sheep milk cheese with elastic consistency, few holes and pale yellow paste.

It’s produced according to traditional technology that provides the use of natural rennet and the manual control of the key operations.

For long time it was used as a grating cheese, now it is emerging as a table cheese.

Organoleptic characteristics

Aspect and texture
elastic paste, pale yellow color with few holes
Taste
slightly tangy with fragrant aroma
Serving suggestions
Puglia cuisine, red wines as Castel del Monte d.o.c, Aglianico del Vulture d.o.c. and other strong blends

Technical characteristics

Milk
sheep's milk from Puglia and/or Basilicata
Production method
artisanal
Paste
semi-hard
Salting
in brine
Ripening
20-40 days
Production period
seasonal, from January to August
Fats
26,5% Mgss
Weight
2,7 - 3 kg
Dimensions
d. 17 cm, h. 9 cm
Producers
artisan cheesemakers in Puglia
Codice forma
0909475
Codice tagliato
0909476

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