Coagulation is calculated at a temperature that fluctuates between 35 and 38°C and the curd must be broken into hazelnut-sized pieces. The cheese can weight from 1 to 3.5 kg . Our firm offers one size of about 2 kg that has been aged for a minimum of 20 days.
It is white and dense with a fresh and inimitable flavour.
Pecorino D.O.P.
It is produced with milk collected from specific zones of origin as enforced by the Consortium, which manages the production of pecorino DOP .