Pecorino stagionato pepato Cedrino
From Sardinia, specifically from the province of Nuoro (where the Cedrino River flows, hence the name pecorino), Guffanti harvests a special type of pecorino for aging. During the production process, coarse black peppercorns are added to the curd to compact it into the mixture.
This process adds a touch of flavor to the natural sweetness of sheep’s milk.
Characteristics
Region
Milk Origin
Appearance
Ribbed crust, yellow-brown in color
Flavor
Sweet with savory notes from aging and black pepper
Pairings
Full-bodied red wines, rum, strawberry tree honey, whole-wheat bread
Technical specifications
| Milk | whole sheep's milk |
|---|---|
| Processing | artisanal |
| Cheese paste | semi-cooked white color |
| Salting | dry |
| Seasoning | minimum 30 days |
| Production | all year round |
| Fat | 47% Mgss |
| Weight | shape approx 15/20 kg |
| Diameter | diameter 32 cm, height 12/15 cm |
| Producers | Cheesemaker from the province of Nuoro |
| Whole Cheese Code | 7900101 |
| Cutted Cheese Code | 7900102 |
