The initial tests are carried out in our plant, cryoscopy and acidity, and if the results are favourable the milk undergoes a transformation process within twenty-four hours. It is first pasteurized at a temperature of 72° C, then rennet and milk enzymes are added and the curd is broken up into hazelnut-size grains. The shapes obtained in this way remain in the steaming room for three hours and then are transferred into the resting room for another 12 hours. Salting is done manually on each form before they are transferred to the drying room at a temperature of 11° C and 85% humidity. After a period of 25/30 days the product is ready for sale. The shapes are cylindrical, 600gr – 1300 gr.
- Ingredients: Pasteurised sheep and cow milk, Salt, Cheese rennet, Lipase (crust not edible)
- Aging: 25/60 days
- Milk origin: Italy
- Storage: Store in refrigerator +4°C
- Packaging: vacuum packed
- Shelf-life: 3 months
Taste and Flavour
- Taste: Aromatic and spicy
Average values per 100g of edible portion
|Energy values||KJkcal||1715 444|
|Total Fats - Satured fats||gg||34,4--|
|Carbohydrate - Sugars||gg||2,12-|
Borgo dei Vinci's 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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