Raw sheep milk cheese

Raw sheep milk cheese from Pienza

This Pecorino is matured for about 6 months in the tables of fir.
The farm Cugusi prepares this cheese with unpasteurized milk (ie raw).
The farm Cugusi is located in Val d'Orcia, a few kilometers from Montepulciano and Pienza. 
Its skin is dark because of the treatment with olive oil that is made during the maturing process. The pulp inside is firm and yellow. Its aroma is intense as well as the distinctive taste of unpasteurized milk.
The skin is dark amber in color, fine and smooth. The interior has a consistent paste.
Intense perfume and flavorful taste.

Pasteurized sheep's milk, salt, rennet, milk enzymes

How to preserve
Approximately 6 months if stored in cool room

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