dry sheep's cheese Italy

...It is a cheese made from sheep's milk at a temperature of about 30/32°C. With this type of processing, a white, slightly crumbly pecorino is obtained, with a dry and delicate flavor. Production is planned in two sizes: one in a bowl shape weighing about 1.450 kg, the other in a straight edge shape weighing about 1.900 kg. Before marketing, it is treated on the rind with black plastic coating. The aging period is around 60/70 days.

...Pecorino cheese flavored with pear. Weight: 350 g. Product vacuum packed. Characteristics: The texture is very crumbly with a pronounced pear flavor. Organoleptic characteristics: Aging: approximately 60 days. Format: bowl-shaped. Ingredients: Pasteurized cow's milk, pasteurized sheep's milk, pear flavor (min 1%), salt, rennet, cultures. Treated with olive oil on the rind. Rind not edible. Storage instructions: Store in a cool, dry place. Average shelf life: 120 days.

... a flock of 2,150 Sardinian sheep and approximately 650 Maltese and Sardinian goats. La Prestigio Italiano, leveraging its experience and knowledge of the gastronomic sector, today seeks, selects, and produces those sometimes-forgotten excellences. It also promotes innovative culinary proposals from Italian creativity. Today, La Prestigio Italiano selects, produces, and markets cheese, fresh pasta, dry pasta, oil, and wine... all sourced from its own lands and laboratories. Everything is crafted artisanally, just to savor the taste of both tradition and culinary inventiveness that defines them.