Pecorino dei Monti Sibillini
Pecorino dei Monti Sibillini comes from a mountainous area within the Monti Sibillini National Park.
This pecorino is artisanally produced following an ancient tradition, which involves adding spices and aromatic herbs to the rennet to increase its coagulating power.
Characteristics
Region
Milk Origin
Appearance
compact, hard, straw-yellow paste without holes
Taste
intense, spicy
Pairings
Red wines. Spicy green tomato mustard. Tuscan “sciocco” bread.
Technical specifications
| Milk | raw, sheep's milk, whole milk |
|---|---|
| Processing | artisanal |
| Cheese paste | pressed |
| Salting | dry |
| Seasoning | minimum 90 days |
| Production | Spring-Summer |
| Fat | 40% Mgss |
| Weight | 1-2 kg |
| Diameter | diameter 15-20 cm, h. 5-10 |
| Producers | cheesemakers of the Sibillini Mountains |
| Whole Cheese Code | 8000029 (seasoned) – 8000026 (semi-seasoned) |
