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Pecorino

Name: Pecorino
Rating: 3 (30 reviews)

Marka: Caselflclo Albiero Dairy

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Caselflclo Albiero Dairy

Product Descriptions

Pecorino

PECORINO SARDO:
Semi-hard cheese made from sheep's milk, exclusively in Sardinia, in the two types Dolce and Mature.
The sweet type was matured in 20/60 days while for Matured Pecorino curing time is over 2 months. Both are cylindrical shape with flat faces. Pecorino Sardo Dolc
e has a smooth crust, white, soft, and the pasta with rare holes, has a sweet and slightly sour and is appreciated as a table cheese.
While the Sardinian matured Pecorino has a crust that is higher from pale yellow or darker, the paste has a certain crumb and the taste is slightly spicy enough to make appreciable both table that grating.

PECORINO ROMANO DOP:
Hard cheese made from sheep's milk, it has the protected designation of origin since 1996, from Sardinia, Lazio and the province of Grosseto (Tuscany).
His maturation has a minimum of five months, and its structure is very grainy and lends itself well to be grated.

NUTRITIONAL VALUES PER 100G OF PRODUCT
Energy
1712 Kj / 413 Kcal
Fat
33,5 gr
of which saturated fat
23,4 gr
Carbohydrates
0
of which sugars
0
Protein
27,8 gr
Sodium
3,6 gr

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Pecorino
PECORINO SARDO: Semi-hard cheese made from sheep's milk, exclusively in Sardinia, in the two types Dolce and Mature. The sweet type was matured in 20/60 days while for Matured Pecorino curing time is over 2 months. Both are cylindrical shape with flat faces. Pecorino Sardo Dolc e has a smooth crust, white, soft, and the pasta with rare holes, has a sweet and slightly sour and is appreciated as a table cheese. While the Sardinian matured Pecorino has a crust that is higher from pale yellow or darker, the paste has a certain crumb and the taste is slightly spicy enough to make appreciable both table that grating. PECORINO ROMANO DOP: Hard cheese made from sheep's milk, it has the protected designation of origin since 1996, from Sardinia, Lazio and the province of Grosseto (Tuscany). His maturation has a minimum of five months, and its structure is very grainy and lends itself well to be grated.
<ul>
<li>NUTRITIONAL VALUES PER 100G OF PRODUCT</li>
<li>Energy</li>
<li>1712 Kj / 413 Kcal</li>
<li>Fat</li>
<li>33,5 gr</li>
<li>of which saturated fat</li>
<li>23,4 gr</li>
<li>Carbohydrates</li>
<li>0</li>
<li>of which sugars</li>
<li>0</li>
<li>Protein</li>
<li>27,8 gr</li>
<li>Sodium</li>
<li>3,6 gr</li>
</ul>

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