Pecorino Morbido caglio vegetale

Reinterpretation in a modern key, in the wake of the great tradition of Sardinian sheep's milk. This soft pecorino is born, strictly from raw milk, coming from animals of extensive pastoralism, with the use of vegetable rennet obtained from thistle flower. from a hard paste with elastic structure and sweet notes, deriving both from the use of sheep's milk and from vegetable rennet.

Organoleptic characteristics

Aspect and texture
Truncated cone-shaped form with two horizontal bases
Taste
Marked flavour of sheep, with a softened tone thanks to the presence of vegetable rennet
Serving suggestions
Full-bodied red wines. Spicy mustard with pears and quince. Carasau bread

Technical characteristics

Milk
sheep, raw milk
Production method
artisanal
Paste
hard, half-cooked
Salting
dry
Ripening
60 days minimum
Production period
November-July
Fats
44% MGSS
Weight
about 3,5 Kg
Dimensions
d 22 cm, h 18 cm (about)
Producers
farmer from Nuoro area
Codice forma
1113345

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