Fresh Pecorino Crotonese PDO

Pecorino crotonese dop fresco
Pecorino crotonese dop fresco
Pecorino crotonese dop fresco
Pecorino crotonese dop fresco

Fresh Pecorino Crotonese PDO


Typology: FRESH
Legal definition: Hard cheese,semi-cooked,made with pasteurized sheep'smilk.
Commercial definition: Fresh Pecorino Crotonese PDO.
Size: From500grams to 5 kg.
Ingredients: Pasteurised sheep's milk (origin:Italy),salt, kid rennet,probiotics.
Dimensions: Diameter from 10 to 20 cm and side height from 6 to 15 cm.

Description: A soft and sweet cheese, white or lightly straw colored.
The straw yellow crust is thin and marked by a straw yellow color basket while the paste is uniform and creamy with rare eyes and of a milky white color..The flavor is strong, soft and slightly acidic. It is obtained from the sheep's milk of farms located in the PDO area of production, it comes from a maximum of four milkings from the sheep whose basic diet consists of green fodder. It is produced in the first weeks of October until the first weeks of June.

Out of stock

Area of origin: The area of origin of this milk, the production and maturation of our Pecorino Crotonese PDO, includes the municipalities of the Province of Crotone.
Processing: The Pasteurised milk,inoculated with autochthonous probiotics, has kid rennet paste added to it,the curd then breaks down to the size of a grain of rice. The mass is semi-cooked at 42-44 °C, and the resulting paste is poured into basket moulds for manual pressing; finally the forms are stewed and dipped in whey at 55°C.
Seasoning: Less than 60 days.
Packaging: A single product vacuum packed.
Type of package: Thermoformed polyamide and polythene film suitable for food contact.
Terms of sale: By weight.
Mode of transport: The product is transported in refrigerated vehicles.
Storage conditions: From 0° to+4°C.
How to consume: It can be eaten as it is, in flakes or used as an ingredient in food preparation.
Shelf life: 180 days from date of packaging.
Allergens: Milk. It does not not contain gluten and/or sources of gluten.

en_GBEnglish (UK)