Superior pecorino cheese made with lamb rennet
The rind is hard, smooth, straw-yellow in color tending to brown. The paste is compact, semi-hard or hard, white in color, with a tendency to straw yellow and fine and sparse holes. The paste can take on graininess.
If the semi-seasoned Pecorino is the prince of Sardinian cheeses, the aged one is certainly the king. 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.
The maturation of this Pecorino is over 180 days to satisfy the palates looking for the tastes of the past.