Coagulation is calculated at a temperature that fluctuates between 35 and 38°C and the curd must be broken into maize-sized pieces. The cheese can weight
from 1 to 3.5 kg.
Our firm offers one size of about 1.800 kg that has been aged for a minimum of 120 days.
It has an intense aroma and a delicately sharp flavour.
Pecorino D.O.P. stagionato
It is produced with sheep’s milk that comes from specific zones of origin, as enforced by the Consortium, which manages the production of pecorino DOP.