The product
Pecorino Romano DOP Crosta Nera
Pecorino DOP produced in Sardinia, in 1/8
Code:
31542
Country of origin:
Italy - Sardinia
Type of Milk:
Sheep's milk
Weight:
3,5 kg approx
Minimum order:
1 piece
| Description | Classic Pecorino Romano DOP cheese produced in Sardinia using thermised milk from Sardinian sheep, collected exclusively from the cooperative's member farmers, and matured for at least 5 months |
|---|---|
| Appearance | The cheese has a white paste with no eyes, and a thin, white rind with a distinctive black covering |
| Taste | Intense, flavourful and slightly spicy |
| Maturing | At least 5 months |
| Curiosity | CAO Formaggi (Cooperativa Allevatori Ovini / Sheep Farmers' Cooperative) is a cooperative comprising 700 members, founded in 1966 with the aim of promoting Sardinia's pastoral heritage and bringing together a group of farmers to transform the milk from their respective farms into distinctive cheeses |
| Suggestions | Pecorino Romano is an essential ingredient in traditional Roman dishes such as pasta alla carbonara, all'amatriciana or cacio e pepe, but it also adds an extra touch to the filling of fresh stuffed pasta. It pairs beautifully with artichokes, broad beans or asparagus |
| Ingredients | Thermised sheep's MILK, salt, rennet. Surface treated with colour: E172. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 3,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at +4 °C/ +8 °C |
| Instructions for use | Rind not edible. |
| 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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