Pecorino cheese made with lamb rennet
The rind is hard, smooth, straw-colored. The paste is compact, semi-hard, white in color, with fine and regularly distributed holes.
Pecorino cheese is the prince of the Sardinian cheese tradition. This Pecorino with raw dough is made following the ancient family recipe and produced with whole raw sheep’s milk, lamb rennet and natural starters cultures. No commercial starter strains and other additives are used.
This Pecorino cheese is aged at least 60 days.