COD. 1329 REGION | CAMPANIA PRINT
INGREDIENTS Eweīs milk, calfīs rennet, salt.
SEASONING 10 months
WEIGHT 2-16 kg
SHELF LIFE 4 months
Few places are able to evoke the sweetness and harshness of the Mediterranean seasons as does Sardinia. The Sardinian sheep is a frugal, parsimonious creature which distils the hills, rocks and sea into a milk which the dairyman turns into a Pecorino cheese known as Calcagno.
The cheese is white with a hint of pale yellow with rare markings, a sweet aromatic cheeses with either a rough or smooth rind. Made with sheep´s milk with added calf rennet and salt. Minimum maturing process of 120 days. Excellent to flavour dishes or to be eaten with bread and accompanied by a young red wine or a sharp dry white wine.
tel: 020 70705070 - email: firstname.lastname@example.org
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