The product

Pecorino Romano DOP Crosta Nera

DOP Pecorino cheese produced in Sardinia
Code:
31540
Country of origin: **
Italy - Sardinia
Type of Milk:
 Sheep's milk
Weight:
28 kg approx
Minimum order:
1/8
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Description The classic Pecorino Romano DOP produced with thermised milk from sheeps of Sarda breed collected only from the members of the
Appearance The rind is straw yellow, covered with a black coat; the paste is hard with few eyes, white or pale yellow in colour
Taste Intente, savoury and with notes of milk
Maturing At least 8 months
Curiosity 700 years b.C. around the city of Rome teh empire was controlling the production of Pecorino because it used to feed the soldiers with such a nutrient food. The reason why it has been always a very salted cheese has to do with the power of Rome: salt have always been a currency and having that meant to have authority. Today this cheese is mainly done in Sardinia.
Our selection CAO Formaggi - Cooperativa Allevatori Ovini is a cooperative made up of 700 members, founded in 1966 with the aim of enhancing the shepherd heritage of the Sardinian territory and join together the farmers, transforming the milk produced in the respective farms to produce an interesting range of cheeses
Suggestions Key ingrediet of the traditional pasta "Cacio e pepe", "Gricia" or "Carbonara", try it with fresh broad beans and artigianal bread. Interesting the combination with honey, jams or mustards at the end of a dinner
More Information
Ingredients Sheep's MILK, salt, calf's rennet
Allergens in ingredients Milk and products thereof
Weight 28 kg approx
Packaging Unpacked
Storage Conditions (packaged products) Keep refrigerated at +4 /+8 °C
Instructions for use Remove the crust before consumption
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 1683 kJ / 401 kcal
Fat: 33 g
of which saturates: 23,6 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 26 g
Salt: 4,7 g
Typical value per 100 g
The producer

CAO Formaggi - Fenosu (OR) - Sardinia

Why we chose them
CAO Formaggi - the Italian acronym for Cooperativa Allevatori Ovini, meaning Sheep Breeders Cooperative - is a Cooperative composed of 700 members, that was founded in 1966 in the province of Oristano. The cooperative was established with the aim of bringing together a group of farmers to transform the milk produced in the respective companies in order to create a distinguished production of delicious cheeses with high quality standards. The farmers' union also intended to enhance and recognize the work and characteristics of the sheep milk heritage of the territory.
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