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Sifor Sicily | Aged Pecorini PDF Print E-mail



Aged Pecorino Calcagno with Black peppercorn

Ingredients: Pasteurized sheep’s milk, salt, rennet, milk enzymes, black peppercorn
Shape: Cylindrical basket
Flavour: Mildly spicy, aromatic
Paste: White in colour tending towards light straw colouring,  close-textured, sometimes with some small eye formation.
Typology: Semi-cooked, hard paste cheese
Ageing: 180/365 days
Sale unit: loose, individual wheel. Size: kg. 13




Aged Pecorino Montanaro (Mountain Pecorino)

Ingredients: Pasteurized sheep’s milk, salt, rennet, milk enzymes.
Shape: Cylindrical basket
Flavour: Characteristic, pleasantly spicy
Paste: Pale straw colour, hard and compact, sometimes lightly holed
Typology: Semi-cooked, hard paste cheese
Ageing: 210 days
Sale unit: loose, individual wheel. Size: kg. 12




Aged Classic Pecorino Villadoro

Ingredients: Pasteurized sheep’s milk, salt, rennet, milk enzymes
Shape: Cylindrical “canestrata” (basket weave type lines)
Flavour: Typical, sweet and tasty
Paste: White in colour tending towards light straw colouring, soft and close-textured, sometimes with some small eye formation
Typology: Semi-cooked, hard paste cheese
Ageing: 120 days
Sale unit: Bulk wheel. Size: kg. 5




Aged Pecorino Ubriaco D’Avola

After 90 days of maturing, it’s sharpened in grape or wine of Nero D’avola for about 30 days.
Ingredients: Pasteurized sheep’s milk, salt, rennet, milk enzymes,red wine
Shape: Cylindrical canestrato
Flavour: Delicate, long finish, hints of win Nero D’Avola
Paste: Straw white, pasty, sometimes slightly compact look
Typology: Semi-cooked, semi-hard paste cheese
Ageing: 120 days. | Sale unit: Singol, vacuum. Size: kg. 3
Sale unit: Singol, vacuum. Size: kg. 3




Aged Pecorino Nerello Sikano

Ingredients: Pasteurized sheep's milk, black pepper grinded in the rind,olive oil, salt, rennet, milk enzymes
Shape: Cylindrical canestrato
Flavour: Mild, characteristic flavoursome
Paste: Semi-soft, white, compact and sometimes lightly holed
Typology: Semi-cooked, semi-hard paste cheese
Ageing: 90/120 days
Sale unit: loose, individual wheels. Size: kg. 5




Aged Plain Pecorino Calcagno

Ingredients: Pasteurized sheep’s milk, salt, rennet, milk enzymes.
Shape: Cylindrical basket
Flavour: Pleasantly spicy
Paste: White in colour tending towards light straw colouring, close-textured, sometimes with some small eye formation
Typology: Semi-cooked, hard paste cheese
Ageing: 120/240 days
Sale unit: loose, individual wheel. Size: kg. 13


 

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