The pastures of Poro Mount are particularly rich of aromatic and fragrant essences and for a long time the pecorinos produced in this zone have enjoyed of good fame. To the pasteurized milk we add lamb rennet and it allows to coagulate for about 30/35 minutes. Than we perfoms a filbert breakup and it is set the curd  in the special dice. The salting is performed to dry. The maturation  happens in 15-30 days in local  with temperatures  of 10-14°C and damp 80-90%: His Pasta is fresh, tender, compact and elastic of extending white color to the pale yellow one.        Kg 1.100 - Vakuumpackung        

Zutaten: schafmilch (pasteurisieren) - salz - lab - Ablagerung: 1 monat - Konservierung: Frigo + 4 C° (3 monaten) - OHNE KONSERVIERUNGSSTOFFE.