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