Re di Pecora erborinato al Papavero ®


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.
 It is aged for over 100 days in virgin beech crates with poppy flowers so that it maintains its softness, fragrance and intense scent.


Organoleptic characteristics

An ivory-coloured cheese,slightly marbled.
Silky in the mouth,intense scent and flavor,slightly piquant.

Diameter22 cm
Height11 cm
Weight3400 g
Shelf life180 days from date of seasoning
Storagerefrigerated below 6°C

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