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PECORINO FRESCO “DEI VENTI”

This cheese produced with pasteurized whole sheep’s milk has a straight side and a wheel diameter of 18 cm.
Coagulation is done with calf rennet.
It matures in our cells for a minimum of 60 days.
The crust, thin, has a typical straw color; the compact white paste when cut is elastic with a typical lactic odor, the taste is sweet with an almond aftertaste.