The PDO pecorino Siciliano is produced exclusively with whole milk, fresh from sheep bred in Sicily. The rennet used must be exclusively from lamb. The salting takes place manually after 24 hours from the phase of the sheet and repeated at 10 day away. The production period is between the months of October and June. The curing period is at least 4 months and takes place in rooms with natural ventilation.
The most ancient cheese in Europe. A strong fravour and amazing aroma.
Pecorino Siciliano PDO cheese
INGREDIENTS:
Raw Sicilian ewe's milk, salt, rennet.
For allergens (potential) see ingredients in bold.
NUTRITION FACTS (average values per 100 g):
Energy Value 1770 kJ / 432 kCal
Fats 34,0 g , thereof satured 17,0 g
Carbohydrates 2,4 g, thereof sugars 2,4 g
Fibre 0 g
Proteins 29,0 g
Salt 3,8 g
NET WEIGHT: please look on the lable
STORING CONDITIONS:
Keep refrigerated, once opened consume within a three days.
DISCLAIMER:
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
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