Sicilian pecorino cheese first salt with chilli pepper

Sicilian cheese first salt with a generous filling of finely chopped chilli pepper, gives this cheese a very important and pleasantly spicy taste. After about 3 days from the production is put 72 hours in brine and then be placed to mature for about 10-15 days and finally packaged. The milk used comes exclusively from Sicilian farms of free grazing animals. The product is preservative-free.

The whole form weighs about 3 kg, you can also choose slices portioned vacuum from 'special drop-down menu that follows. we suggest that before you consume the product to open it from vacuum and leave it all' air 15 minutes so that the cheese of pure sheep's milk can in contact with the 'air oxygenate and transmit the full organoleptic characteristics combined with the pleasant spiciness given by the Calabrian chilli dried in the sun of Calabria.

Ingredients: Sheep's milk, pasteurized milk, salt, rennet, milk enzymes, Calabrian chilli pepper in a variable percentage but never less than 4 %.