Where does the milk come? Medium Hard Pecorino Cheese of Sibillini Mountains is obtained by processing pasteurized sheep's milk coming from sheep of a small farm in the province of Macerata. How is the product prepared? The best sheep's milk is mixed with a lamb or kid rennet, exclusively natural, like all the ingredients used in the preparation. The accurate and meticulous processing is focused primarily on the times and temperatures of cheese preparation. The serum and the curd are broken and a new phase of kneading and posing follows as well as manual processing of forms. Finally, the cheese is left to the seasoning for all the time necessary to obtain a Pecorino Cheese really worthy of the name.
Close to Belforte del Chienti, a small historic and artistic town of the Marche, is located the family's dairy Di Pietrantonio. Established in Belforte del Chienti for over twenty years, the family continues to graze outdoors the sheep, reaching the top meadows of the mountains. Di Pietrantonio familiy looks after the sheep to have a good milk, milks the herd and finally turns this delicious milk into wonderful cheeses, to communicate the authentic flavours of the pastures of the Marche.
General Information:Pecorino cheese is delicious both au naturel and paired with sweet jams or with cured meats as appetizer or aperitive, excellent also as seasoning for main courses. How to eat: Cut Pecorino into 1 cm slices and serve it with honey or jam or cured meats, you can use this Pecorino also to prepare salads; enjoy it in the way you prefer. You will receive the Pecorino of Tasting Marche vacuum-packed, once opened store in the fridge.
Pasteurized sheep's milk , rennet , lactic ferments . Surface treated with cleriplast E202- E235 . Allergen : Lactose
Appetizer or Dessert? whenever you want to taste Medium Hard Pecorino Cheese you can enhance it with Honey and Dried Fruit, drinking a glass of white wine Verdicchio Classico.