Semi-aged pecorino cheese with pepper
from Producer Caseificio Floris
The typical pecorino cheese made from raw milk, semi-aged with the addition of pepper.
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.
This pecorino cheese made from raw milk is excellent on its own or combined with honey produced in these same areas.
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