sometimes with slight drying on the vine

obtained directly from the “fermentation of the must” in a small stainless steel autoclave at a controlled temperature of 15/17°C with a permanence of over 30 days

nutmeg and cinnamon emerges

5 grammi di grassi

Pecorino Fresco Amatrice kg 1.200 ca woo_import_1 sometimes with slight drying onSemi mature cheese made from sheep's milk. INGREDIENTS Sheep's MILK, rennet, lactic ferments, salt. PRODUCT CHARACTERISTICS Rind: smooth, washed, light yellow, never too intense. Paste: Compact, fairly melting, not very elastic, with light greasy holes. Flavour: Sweet aromatic, slightly spicy, never too pronounced. Colour: straw yellow, never too intense. Consistency: Quite soft. Maturation: 20 30 days Energy value1642 kJ 396 kcal Fat 31. 2 g of which