We select the milk for the production of the Eracle semi-seasoned pecorino cheese from the pastures of Monte Poro. Its flavour, strong and determined, is due to the rennet powder and its long seasoning. When the milk arrives at our plant the initial laboratory tests are carried out, and only if the results are favourable it undergoes pasteurization at a temperature of 72 ° C, then is brought to 38 ° C and the rennet and milk enzymes are added to make it coagulate. After its breaking into grains, the paste is transferred into the moulds which are turned over to obtain rind uniformity. They are placed in the steaming room for about five hours and then left to rest until the next day. Salting is done manually for each form. They are then transferred to the ripening room. We suggest that you consume this product with honey and accompany it with a full-bodied red wine.
ORGANOLEPTIC CHARACTERISTICS
- Ingredients: Pasteurised sheep milk, Salt, Cheese rennet, (crust not edible)
- Aging: 3/6 months
- Milk origin: Italy
- Storage: Store in refrigerator +4°C
- Packaging: vacuum packed
- Shelf-life: 4 months
Taste and Flavour
- Taste: Very aromatic and spicy
NUTRITIONAL VALUES
Average values per 100g of edible portion
Energy values | KJ - kcal | 1840 - 444 |
Total Fats - Satured fats | gg | 37,44-- |
Carbohydrate - Sugars | gg | 2,00- |
Protein | g | 23,92 |
Sodium | g | 1,2 |
PRODUCTION AREA
Borgo dei Vinci's pecorino cheeses are produced with excellent quality milk comes from the pastures of Monte Poro, a plateau overlooking the Tyrrhenian coast of Calabria, near Capo Vaticano, an wild area with pastures characterized by a great biodiversity of herbs which give the cheeses a unique organoleptic characteristic. Excellent pecorino cheeses are produced here from November to May.
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