Pecorino dei Monaci®


Made with sheep’s milk pasteurised at 72°C, cooling at 32°- 35°C.
Cheese cultures are added and mixture is left to ferment, after which rennet is added and the mixture coagulates.
The curd is broken up and drained into moulds.


The cheese is then brined and dried in a cold room at 6°- 8°C. Final stage of maturation in a cold room at 8°C for about 30 days and then it’s covered with beeswax.


Organoleptic characteristics

A white cheese with smooth texture, feels delicate in the mouth, a mellow sheep’s milk flavour with an aftertaste of honey.


Diameter10 cm
Height6 cm
Weight500  g
Shelf life180 days from date of seasoning
Storagerefrigerated below 8°C

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