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Italian Cheese Pecorino

Italian Cheese Pecorino
Raw materials: latte ovine, from razze mixed; Feeding: integrated natural extensive pasture from eats to me. Working: it is the same one of the Pecorino, varies the quality of the rennet elaborated like that one of Monte Rinaldo; moreover the curd, once broken off, comes heated; the shapes do not come scottate in the hot serum. Yield 18%. Stagionatura: until two years in wine cellar. Characteristics: height: cm 4-9; diameter: cm 14-20; weight: Kg 0,8-2,5; shape: cylindrical; crust: motivatings force yellow paglierino, if fresh, hard greased with oil or the same trasudante fat person, of yellow color gold with specks color rust, if seasoned; paste: compact, white woman, insufficient glanced at if fresh, compact of seasoned yellow color paglierino if; sapore: full load, intense and persistent. Area of production: Montana community of the Mounts Sibillini (AP): Loving it, Comunanza (AP), Sarnano, Visso, Ussita (MC). Calendar of production: from Passover to July.

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