SEMI-SEASONED

PECORINO CHEESE WITH VEGETABLE RENNET

Superior pecorino cheese made with vegetable rennet

The rind is hard, smooth, straw-colored. The paste is compact, semi-hard, white in color, with fine and regularly distributed holes.

It is a variation of the main cheese of the Sardinian cheesemaking tradition. The use of vegetable rennet instead of lamb rennet is the only novelty on the ancient family recipe of Pecorino with raw dough, produced with whole raw sheep’s milk and natural starters cultures. The use of vegetable rennet makes this cheese suitable for vegetarian diets, without sacrificing the authentic taste of this product. No commercial starter strains and other additives are used.

This Pecorino cheese is aged at least 60 days.