Fresh Smoked Pecorino

The fresh smoked pecorino made with raw milk is excellent consumed in purity and can therefore be used both as a table cheese and in the kitchen. It is ideal as an appetizer or main course in combination with other dishes. We recommend serving it together with typical Sicilian cold cuts, jams or honey, fresh bread and olives, which enhance its intense and decisive taste.

The fresh milk from the morning milking and the previous evening is collected and brought to the dairy, heated to a temperature of 38 ° C, is inoculated with lactic ferments and subsequently curdled. For the production of this cheese, the milk is not pasteurized. Once the curd is obtained, it is broken into a grain of corn and once separated from the whey, the pasta is transferred into molds to give the typical shape of Sicilian pecorino. The salting is done in saturated brine and then it is immersed for 30 minutes in smoke distillate. The refinement takes place in special cells at controlled temperature and humidity.

Ingredients: raw sheep and goat milk, rennet, enzymes, salt, liquid smoke

Allergens: milk and milk products (including lactose)

Storage: store in a dry and dark place at + 4 ° C. It is advisable to open the vacuum package and leave the pecorino at room temperature for at least 60 minutes before consuming it.

Milk: p ecora and goat

Seasoning: short seasoning (from 15 to 60 days)

Format: s peaks of approx. 500g or 1kg approx. The weight, being manually predetermined, may differ slightly by + or - from the declared

Packaging: vacuum packed

Shelf life: 2 months from the date of packaging