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.

...Our Sardinian Ricotta, a product of exceptional nutritional value and taste. Obtained from the recooking of the residual whey from sheep cheese production and dry-salted, this ricotta has a semi-hard, uniform texture and a white color, with a slightly savory flavor. It is a cheese that surprises with its versatility: ideal for those following a controlled diet due to its low calorie content and...

...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.