Pecorino Sabina, seasoning for 6 months

Ingredients: sheep milk, rennet, salt

Packaging: about 500g

Semi-cooked cheese made with raw or thermised milk, with a cylindrical shape and a weight of over 20kg. Historical production of a territory dedicated to sedentary and transhumant pastoralism. The paste has a straw yellow color and a slightly salty and spicy taste. After the action of rennet, for about 30 minutes and cooking with put in shape, the product is subjected to drying at room temperature, double stewing and salting in brine, then the forms are placed on wooden boards for maturing ranging from 1 month (fresh) up to 3-6 months.