This Pecorino is produced with local sheep’s milk and with rennet prepared by the shepherd himself, the maturation varies from 2 to 6 months, at the end of which its paste will be of medium softness and slightly salty.
Advice: Semi-seasoned Pecorino is best enjoyed with homemade bread combined with compotes or honey, but a tasty idea is to try it as a filling for artichokes; the ideal pairing is a full-bodied red wine such as Amelia Rosso D.O.C. or the Montefalco Rosso D.O.C.
Curiosity: The Semi-Seasoned Pecorino was already narrated by Homer in the Odyssey and subsequently by Pliny the Elder in his Naturalis Historia, testifying to his long tradition.
Ingredients: sheep’s milk, rennet, salt.
Storage: to be stored at a max. 12 degrees.