Erborinato di pecora
Relatively recent production, reminiscent of French Roquefort.
It’s characterized by less pronounced marbling and a more delicate salting process than the famous French blue cheese, offering a softer and more delicate flavor. The maturation process (which can last up to 6-8 months in special cellars) allows the sheep’s cheese to reveal particularly appetizing vegetal notes.
Download product sheetCharacteristics
Region
Milk Origin
Appearance
Compact, straw-coloured paste with blue eyes and veins
Taste
Strong, intense, with notes of sheep and penicillium
Pairings
Full-bodied, aged red wines, sweet and fortified wines. Spicy fruit mustard, red onion jam. Rye bread.
Technical specifications
| Milk | whole sheep's milk |
|---|---|
| Processing | artisanal |
| Cheese paste | blue cheese, raw, unpressed |
| Salting | dry |
| Seasoning | minimum 60 days |
| Production | all year round |
| Fat | 45% Mgss |
| Weight | 3-4 kg |
| Diameter | diameter 15 cm, h. 15 |
| Producers | artisanal cheesemakers |
| Whole Cheese Code | 98SLL02 |
