Description
This typical cheese is produced using only sheep’s milk from Italian farms. The milk is first pasteurised at a temperature of at least 72° and transferred into special tanks to begin the actual production process. Selected milk enzymes and rennet are then added. After the curd is formed, it is broken into lumps the size of a grain of corn. The whey is then separated from the paste and placed in cylindrical moulds and manually pressed to compact the mixture. They are salted by hand for about 15 hours and turned 4 times to ensure that the salt is absorbed evenly. This phase is followed by the maturing one, during which it is constantly checked and turned. After 2 to 3 month it is ready to be eaten.
The typical black colour of the rind is obtained with black plasticiser, treated with natural food colouring and used for the most cured pecorinos. The flavor is different from that of classic pecorino cheeses, it is more delicate, dry and intense, but it has that unmistakable tenderness and sweetness that so many appreciate.
