The product
Formaggio semiduro ovino di Venti
Classic sicilian pecorino, with a complex but delicate taste
Code:
21431
Country of origin:
Italy - Sicily
Type of Milk:
Raw Sheep's milk
Weight:
6 kg approx
Minimum order:
1/4
| Description | Raw milk from Comisana and Valle del Belice sheeps, added with local lamb rennet; the sheeps are fed with fodders cultivated by casearia Di Venti without using pesticides or phytosanitary products |
|---|---|
| Appearance | The crust is thin and presenst the sign of canestro (basket), it has evident pepper grains; texture is compact, ivory coloured with little scattered eyes |
| Taste | Mild with pleasant floreal and grass hints; the notes linked to pepper are aromatic and delicate |
| Maturing | At least 70 days |
| Curiosity | Historically bound to Piacentinu Ennese, it has been generally offered as alternative to the ones that couldn't afford to have saffron |
| Our selection | From the same producer of Piacentinu Ennese PDO, a canestrato with pepper that allows an easier approach thanks to its delicate and well balanced taste |
| Suggestions | Perfect as a table cheese or as ingredient |
| Ingredients | Raw sheep's MILK, salt, black pepper grains 0.1 %, rennet. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 6 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated below +4°C |
| Instructions for use | Please remove rind before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1787 kJ / 427 kcal Fat: 33,6 g of which saturates: 22,6 g Carbohydrate: 2,4 g of which sugars: 0,91 g Protein: 28,9 g Salt: 3,94 g Typical value per 100 g |
The producer
Caseari Di Venti - Calascibetta (EN) - Sicily
Why we chose them
Located in the territory of Calascibetta, a town with noble traditions, the Di Venti dairy, has been operating for more than thirty years in the field for
the production of typical Sicilian cheeses.
The Piacentino Ennese PDO can be produced only with the sheep's milk coming from native races, with lamb or kid rennet bred in the area of
production. The cheese is flavoured with saffron grown in production areas.
For several years Di Venti Dairy cultivates the saffron (Crocus sativus) as well, that is used in the production of the cheese.
From the same producer
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