Pecorino affumicato naturale a caglio vegetale

An innovative cheese, produced exclusively in Sardinia.
It is distinguished by the use of vegetable rennet, obtained from thistle (“Cynara Cardunculus”) and mushroom (“Rhizomucor Miehei”).
Its aromas are developed and enhanced by a combination of factors.
In addition to the intrinsic characteristics of sheep’s milk and raw curd, it is flavoured with natural smoking using Mediterranean scrub leaves.
Finally, the use of vegetable rennet significantly affects the development of aromas and flavors during the maturation phase of this cheese.
The “raw curd” technology gives the cheese a compact structure that, as it ages, tends to crumble.
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