Pecorino Coratino
Pecorino Coratino is a typical semi-cooked hard cheese.
It is produced using traditional techniques, which involve the use of only animal rennet and manual control of the main operations.
These include processing, breaking, cooking the curd, and shaping.
For a long time, it was intended for grating.
Today, it is becoming established as a semi-mature table cheese.
Characteristics
Region
Milk Origin
Appearance
The cheese is compact and elastic, cream-colored. As it ages, it becomes crumbly, straw-colored, and sparsely dotted with holes.
Taste
The semi-mature cheese is slightly salty. The mature cheese is bold and has a fragrant aroma.
Pairings
Typical Apulian dishes, regional red wines such as Castel del Monte d.o.c., Aglianico del Vulture d.o.c. and other strong blends
Technical specifications
| Milk | sheep's milk |
|---|---|
| Processing | artisanal |
| Cheese paste | hard semi-cooked |
| Salting | brine |
| Seasoning | About 3-4 months |
| Production | seasonal |
| Fat | 26, 5% Mgss |
| Weight | 5-7 kg |
| Diameter | high 16, diametr 26 |
| Producers | artisanal cheesemakers from Puglia |
| Whole Cheese Code | 909471 |
| Cutted Cheese Code | 909473 |
