Semi-aged Pecorino di Monte Poro DOP

The category of semi-mature cheeses changes from fresh and seasoned cheeses due to the size of the curd and the maturing period. The curd is cut, portioned, salted and left to age. For fresh cheeses the curd is broken up roughly, in the case of semi-mature cheeses the fragments are quite small and in the seasoned ones they are even smaller. The same goes for the curing time. For fresh cheeses, the maturing period is approximately one month, for semi-mature cheeses the maturing period exceeds one month and reaches up to 6 months, while for matured cheeses the period exceeds 6 months.

Description: matured semi-hard raw milk cheese with an aromatic and slightly spicy taste.

seasoning: 60/70 days

ingredients: sheep's milk rennet salt with external compress of olive oil and chilli pepper.

Packaging : vacuum-packed in food bag, whole or half loaf, without preservatives or colourings. Store at +4°C.

Average values ​​per 100 g of product: Energy value KJ 1416.9/kcal 340.6 - total fats 25.4g of which saturated fats 17.7g - carbohydrates 2.0g of which sugars 2.0g - Proteins 26g - salt 2.71g.