Pecorino "of the past"
The desire to produce a cheese as it was once made is the basis of this pecorino, produced using sheep's milk from the Emilia area, milked in the months between April and June, when the milk is best.
This pecorino is massaged into the crust with sunflower seed oil and left to mature on wooden boards, how it was done once.
General informations
Country of origin: Italy
Region of production: Emilia Romagna
Ingredients:
Allergens: LATTE
Pack of: 350g
Producer: Valsamoggia dairy
nutritional values
