Pecorino Pit kg.0,500

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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.

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Half: 0,500 kg

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18,60 € tax incl.

18,60 € per kg

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The second fermentation of the pecorino during the months under the ground, in tufa pits, confers to the cheese a unique taste, strong and rich of peasant tradition. 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. The deformed cheese loaves come back to the light. Every loaf represents a natural and long work of fermentation. Each piece is unique. Each deformed piece, rich in nuances of taste and in the aspect, coloured by several moulds, holds in itself years of traditions. The taste is strong, unique, the paste soft and spongy, what surprises and satisfies even the most exacting palate.

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Pecorino Pit kg.0,500

Pecorino Pit kg.0,500

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

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