Pecorino Romagnolo


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 stewed in a hot environment and then brined and dried in cold room at 6°-8°C. The surface is treated and the second maturation is achieved in a room with a controlled temperature.


Organoleptic characteristics

An ivory coloured, tender and compact cheese. Feels silky in the mouth.
The flavour is delicate with more pronounced streaks thanks to the sheep’s milk.


Diameter16 cm
Height9 cm
Weight1500 g
Shelf life180 days from date of packaging
Storagerefrigerated below 8°C


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