Chilli flavoured pecorino cheese
from Producer Azienda Agricola D'Ascenzo
The typical pecorino cheese made from raw milk with the addition of chilli.
To make this cheese, the milk is raw or, in other words, it undergoes heat treatment at temperatures below 40 ° C, and is not pasteurized. The scents of the mountain pastures present in this cheese show us the dairy tradition of Valnerina, the dexterity of the cheesemakers and the breeds of raised sheep.
Pecorino cheese made from raw milk is excellent on its own or combined with honey produced in these same areas.
Average aging, ranging from 20 to 60 days.
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