The Pecorino with raw milk il Sapiente La Rocca Toscana Formaggi is prepared today using the old recipe of the dairy. Essential for the preparation of this pecorino cheese is the origin of the milk, which in this case comes exclusively from the producer's sheep, which have eaten only selected hay and grass. The cheese is not pasteurized during production but is processed at a maximum temperature of 40°C, all to preserve the aromas and structure of the fresh whole milk. Excellent consumed pure to fully enjoy the flavor of sheep's cheese. Pairings: The pecorino with raw milk is excellent consumed pure to savor the aroma and fullness given by the raw milk used. We recommend pairing it with typical Tuscan cured meats like finocchiona or with not very sweet jams. Storage: Keep in a dry and dark place. Processing: The fresh milk from the morning milking is collected and brought to the dairy, inoculated with rennet and lactic ferments. For the production of this cheese, the milk is never pasteurized and the entire processing never exceeds 40°C. Once the curd is obtained, it is minced and the shape of the cheese is formed. The aging takes place in special cells with controlled temperature and humidity. Aging: 23
