Semi-mature Sicilian sheep cheese

Semi-mature Sicilian sheep cheese


Semi-matured Sicilian pecorino cheese of 1 kg

Technical characteristics

Milk: sheep, whole, raw

Rennet: in lamb paste produced in the same company

Processing: artisan

Pasta: pressed, semi-cooked

Salting: dry

Seasoning: in the natural environment

Production: Whole year round

Average weight per shape: variable from 5 to 20 Kg

Shape: cylindrical with flat faces

Barefoot thickness: variable from 18 to 22 cm

Organoleptic characteristics

Aspect and consistency: hard, compact and grainy ivory or straw paste. Softer in the fresh types.

Taste: savory, intense and spicy

Nutritional values

ENERGY VALUE 436Kcal 1824 Kj

FAT 34g of which 6.2g saturated fatty acids

CARBOHYDRATES 2.5g of which Sugars 0.3g

PROTEINS 29.6g SALE 2.4g


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