Pecorino (hard cheese)

In Italy, Pecorino cheeses are produced in different regions, especially the central, southern ones and on the islands. Two denominations are produced in several regions and they are: Pecorino Romano and Pecorino Toscano. The other pecorino are produced at a regional and often provincial level, assuming a strong geographical typification.

GEOGRAPHICAL ORIGINS

Branzi (Bergamo), Lombardia - Italy.

INGREDIENTS

Sheep's milk, sale, rennet, lactic ferments.

HOW IT'S MADE

The most common method is that of pasteurization, which consists in bringing the milk to a temperature of 72C° for about 15 seconds. This system takes place after adding rennet to the milk. The next steps that follow are the extraction of the product and the forming in special plastic containers. During these last steps, the extraction of the whey, necessary for the future cheese, also takes place. From the whey, ricotta is obtained. Salting can be done in two ways, in brine or dry and lasts in both cases 24 hours. Then the wheel is rinsed and/or cleaned and dried from the brine and placed in the environment suitable for seasoning.

AGING

Long.

PAIRINGS

It is excellent as an aperitif and goes perfectly with appetizers, first courses, fish, white meats and jams.

STORAGE

In the fridge at 4°C / 8°C.

FORMAT

About 100 g, vacuum packed. When opening the vacuum bag, let it breathe for 10 minutes before consuming.