Canestrato cheese
from Producer F.lli Petrucci
The typical pecorino cheese made from raw milk, with the Canestrato method.
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.
Canestrato cheese is a aged for a short period of time. It has a refined aroma. The rind is characterized by its classic stripes, the paste is white tending to be slightly straw-yellow with discreet holes.
Pecorino Canestrato cheese made from raw milk is excellent on its own or combined with honey produced in these same areas.
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