New
The product
Pecorino superioriore 180 gg
Matured Sardinian pecorino made with raw sheep's milk
Code:
31377
Country of origin:
Italy - Sardinia
Type of Milk:
Raw Sheep's milk
Weight:
1,5 - 1,8 Kg approx
Minimum order:
1 piece
| Description | Pecorino Sardo aged at least 6 months, raw milk, raw pasta and with lamb rennet in pasta |
|---|---|
| Appearance | It has a pale straw-yellow paste, with a crumbly texture and a light holes |
| Taste | Verace, with a good balance of flavor ; emerge hints of pasture and Mediterranean |
| Maturing | At least 180 days |
| Curiosity | For the production of its natural cheeses, Otto Passi uses only self-produced grafts that characterize all their sheep giving vaguely musky and animal notes |
| Our selection | Rita, Paolo and Luca are three young people who have created an ambitious project : telling their homeland, Sardinia, through the breeding of Sardinian sheep and the processing of their milk in natural sheep's milk, with an entrepreneurial spirit and desire to innovate |
| Suggestions | Perfect in a platter of Italian raw milk cheeses |
| Ingredients | Raw sheep's MILK, rennet and salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 1,5 - 1,8 Kg approx |
| Packaging | Packaged in food and vacuum paper |
| Storage Conditions (packaged products) | Store at a temperature of 10 °C to 12 °C |
| Instructions for use | Remove the rind before consumption |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1857 kJ / 448 kcal Fat: 38 g of which saturates: 26 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 26 g Salt: 1,63 g Typical value per 100 g |
The producer
OTTOPASSI - NORAGUGUME (NU)
Why we chose them
Otto Passi measures a distance between the milking room and the dairy. Everything comes from a dream of Rita, Paul and Luke, who have invested
the their energies in a project born in 2019. Their farm breeding sheep of Sardinian breed and dairy processing is located in the heart
of Sardinia, in Noragugume (NU) and uses only milk of its own production to transform it raw into mature cheeses. They started from the flock
inherited from the grandfather of Luca and Rita, and together with Paolo, husband of Rita, they followed a desire: to give value to a territory, a
tradition rooted, but bringing innovation and entrepreneurial spirit. From the irrigation of the fields where the Sardinian sheep graze all year
dairy production that takes place using only self-produced grafts, the whole chain is followed with care for details and pride for its origins.
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