Pecorino stagionato pepato Cedrino

From Sardinia (Cedrino is the name of a river that flows in the province of Nuoro, where this pecorino cheese is made) a novelty in sheep's milk. The pepper (in large grains) is added to the curd in order to be compacted with the dough and give a touch of taste to the sweetness of the sheep's milk.

Organoleptic characteristics

Aspect and texture
Wheels striped in rind, with yellow-brown color
Taste
Sweet with notes of flavor due to seasoning and black pepper
Serving suggestions
Full bodied red wines, rhum, strawberry tree honey, wholemeal bread

Technical characteristics

Milk
sheep milk, whole, pasteurized
Production method
Artisanal
Paste
white half-cooked
Salting
Dry
Ripening
30 days minimum
Production period
All over the year
Fats
47% Mgss
Weight
About 15/20 kg
Dimensions
Diameter 32 cm, height 12/15 cm
Producers
Farmer from Nuoro area
Codice forma
7900101
Codice tagliato
7900102

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