The production of this pecorino is made with milk from the Val D’Orcia. It is characterized by a short maturation, a soft paste, and the typical flavor of sheep's milk. The rind is treated on the surface with tomato concentrate.
INGREDIENTS
Pasteurized sheep's milk, Volterra salt, rennet and lactic ferments. Treated on the surface with tomato concentrate and preservatives E235, E202. Origin of milk: Italy (Province of Siena).
Nutritional declaration (Average values per 100 g)
Energy value: 1612 kJ / 389 kcal
Fat: 33 g of which saturated fatty acids: 24 g
Carbohydrates: <0.5 g of which sugars: <0.5 g
Protein: 23 g
Salt: 1.5 g
Keep in the refrigerator
TECHNICAL INFORMATION
Type of Milk: Sheep
Minimum Maturing: 20/30 days
Processing: Pasteurized Milk
Type of Rennet: Animal
Intolerances and Allergies: MILK and MILK-based products and NUTS