New
The product
Formaggio Valvo allo Zafferano e Pepe Nero
Sicilian Pecorino, still produced today according to tradition
Code:
30923
Country of origin:
Italy - Sicily
Type of Milk:
Sheep's milk, Cow's milk
Weight:
3,5 kg approx
Minimum order:
1/4
| Description | Sicilian Pecorino, still produced today according to tradition with pasteurised sheep's milk and cow's milk |
|---|---|
| Appearance | It has a rough crust, with the typical striations due to the reed baskets in which the shaping occurs, and a compact dough, straw-yellow in colour tending towards golden |
| Taste | Slightly spicy, with a delicate saffron aroma |
| Maturing | At least 60 days |
| Curiosity | The best production period, during which a more aromatic and soft cheese is obtained, is the winter-spring period when pastures are rich in green forage |
| Our selection | It is produced by Caseificio Valvo in a modern facility perfectly nestled in the hills of Enna, in a hilly environment characterized by a typically Mediterranean climate. The dietary base of the livestock consists of pastures rich in spontaneous forage species, as well as alternating fields and meadows of cereals and legumes such as barley, oats, sulla, and clover. Additionally, the rennet production takes place directly on the farm, starting from the abomasum of suckling lambs and kids |
| Suggestions | Delicious slicing cheese, it is used as an ingredient in many typical dishes of Enna, such as Maccarruna 'ntagamati for example |
| Ingredients | Pasteurized MILK, pasteurized Sicilian sheep's MILK, black pepper 1,5%, rennet, ferments, saffron 1,5%, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof, Nuts and products thereof |
| Weight | 3,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (unpacked products) | Store at +2/+4 °C |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1205 kJ / 287 kcal Fat: 21 g of which saturates: 15 g Carbohydrate: 0,85 g of which sugars: 0,85 g Protein: 23,5 g Salt: 0,4 g Typical value per 100 g |
The producer
Caseificio Valvo - Enna (EN) - Sicily
Why we chose them
Valvo is a modern dairy perfectly integrated in the rolling landscape of Enna province. An area very rich in pastures with a mediterranean climate,
that gives to cheeses a full bouquet of aromas.
The milk comes from sheeps of Comisana race, which are bred in a very traditional way. Also the rennet (from lambs and kids) is produced in the
same farm.
From the same producer
