Fresh Pecorino with Chilli
DESCRIPTION: our fresh pecorino with chilli pepper has a white-yellowish crust and a rough surface shows the modeling of the basket in which it was placed. The paste is compact, white or straw yellow in color with slight holes and with dried chillies inside. Its smell is spicy, fresh and floral; the delicate and fruity taste.
ABBINAMENTI
Il pecorino a latte crudo al peperoncino è ottimo consumato in purezza e pertanto si può utilizzare sia come formaggio da tavola che in cucina. Ottimo come antipasto o secondo piatto in abbinamento ad altre pietanze. Consigliamo di abbinarlo a salumi tipici siciliani, confetture o miele, pane fresco ed olive, che ne esaltano il gusto intenso e deciso.
PROCESSING
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 the refinement takes place in special cold storage at controlled temperature and humidity.
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Ingredients: raw sheep and goat cheese, rennet, enzymes, salt, chilli
Allergens: milk products (including lactose) may contain traces of dried fruit
Storage: store in a dry and dark place at a temperature of + 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: pecora and goat
Seasoning: short seasoning (from 15 to 60 days)
Format: speaks 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
