Grande formaggio di pecora Sardegna

This is a Sardinian pecorino cheese, made with cooked curd, coagulated with calf rennet. Its flavor highlights the scent of the Mediterranean pastures on which the sheep graze. It was created with the intention of utilizing all the essential nutrients in milk, also improving its nutritional value, particularly the digestibility of milk fats and proteins. During its long aging process, intense proteolysis and lipolysis occur: both proteins and fats are broken down into smaller organic molecules, making the product easily assimilated by the body and more digestible. Furthermore, due to its low salt content and high calcium lactate content, it is recommended for any diet, including that of those with hypertension, but also for strengthening bones and preventing osteoporosis.
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