The raw milk Pecorino is produced with unpasteurized first quality milk, which is analysed before the production starts. The maturation lasts 60 days. This cheese has the characteristic being rich in natural ferments coming directly from the milk. NO PRESERVATIVES 1/4: 1,100 kg Half: 2,200 kg Whole form: 4,400 kg
The maturation takes place in natural environments for the first 6 months, afterwards the cheese is refined in barrels for 40 days together with dry hazelnut leaves. The lack of oxygen inside the barrels let the temperature increase and thanks to this warmth the cheese begins to deform itself and to sweat, and has this way a fat leak. NO PRESERVATIVES...
In the first 6 months the maturation takes place in naturalstorage places, after which the cheese is honed in barrels for 40 days with red wine, Lacrima di Moro di D’alba or Montepulciano d’ Abruzzo. NO PRESERVATIVES Half: 0,600 kg Whole Form: 1,200 kg
The cheese is made from sheep's milk and after a month of maturation is selected and closed in big linen sacks and like this are put in to 4 m. deep pits, which are situated in the main square Sogliano al Rubiconde, on levels of leaves and straw and are re-opened the daz of Saint Caterina, the 25th November. NO PRESERVATIVES Half: 0,500 kg
Production technique: it´s similar to the one used forParmigiano reggiano. Maturation: the maturation is 18-20 months in natural environment on wood boards.Recommended Match: Lambrusco Mantovano jam, Marzemino jam,..Ideal wines could be a white wine like Sauvignon, Greghetto or other young red wines.
Sheep Blues belong to the family of "herbivores". The pasta is soft and pleasantly creamy, marked by delicate streaks of blue molds.A full-bodied red wine is a great partner for this rarity.1/2 form: 1.6 kgWhole form: 3,20 kg