Grande formaggio di pecora from Sardegna

This is a Sardinian pecorino cheese, cooked, coagulated with calf rennet. The flavor highlights the scent of the Mediterranean pastures on which they feed the sheep. Was established with the intent to use all substances present in milk, essential for our body, thus improving the nutritional aspect and in particular, one linked to the digestibility of fat and milk protein. During his long ripening occurs a strong proteolysis and lipolysis: both proteins that fats are broken down into smaller organic molecules, making the product easy assimilation by the body and easier to digest. In addition to the low salt content and the large content of calcium lactate, it is recommended in any diet food, as in that of hypertensive, but also to strengthen the skeletal system and prevent osteoporosis.

Organoleptic characteristics

Aspect and texture
yellow paste semi-hard or hard and look slightly Taste: intense and spicy
Taste
intense and spicy
Serving suggestions
Bodied red wines and aged. Beans and peas. Oranges and figs. Quince chutney. Bread "Carasau"

Technical characteristics

Milk
sheep whole milk
Production method
artisanal
Paste
pressed and cooked
Salting
dry
Ripening
16 to 24 months
Production period
from December to July
Fats
35-40% Mgss
Weight
14 kg to 16 kg about
Dimensions
h 16 cm, l 32 cm
Producers
dairies in Sardinia
Codice forma
n.d.
Codice tagliato
n.d.

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