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Sifor Sicily | Fresh Pecorini & Big Sized kg. 6 e 150 kg PDF Print E-mail



Giant Black Peppercorn Fresh Pecorino

Ingredients: Pasteurized sheep’s milk, whole black peppercorns, salt, rennet, milk enzymes
Shape: Spheroidal
Flavour: Typical, sweet, aromatic
Paste: Soft, white in colour, with a light eye formation
Typology: Soft, semi-cooked paste cheese
Ageing: 20 days
Sale unit: Bulk. | Size: kg. 150




Giant Red Chili Pepper Fresh Pecorino

Ingredients: Pasteurized sheep’s milk, ground red hot pepper, salt, rennet, milk enzymes
Shape: Spheroidal
Flavour: Typical, sweet, aromatic
Paste: Soft, white in colour, with a light eye formationn
Typology: Soft, semi-cooked paste cheese
Ageing: 20 days
Sale unit: Bulk. | Size: kg. 150




Plain Fresh Pecorino Gallitello

Ingredients: Pasteurized sheep’s milk, salt, rennet, milk enzymes
Shape: Cylindrical “canestrata” (basket weave type lines)
Flavour: Typical, sweet, tasty
Paste: Soft, white in colour, compact, with a light eye formation
Typology: Soft, semi-cooked paste cheese
Ageing: 10 days
Sale unit: Vacuum-packed with heat-shrinking film | Size: kg. 14




Fresh Black Peppercorn Pecorino Gallitello

Ingredients: Pasteurized sheep’s milk, salt, rennet, milk enzymes, black peppercorn
Shape: Cylindrical “canestrata” (basket weave type lines)
Flavour: Sweet, aromatic
Paste: Soft, white in colour, compact, with a light eye formation
Typology: Soft, semi-cooked paste cheese
Ageing: 10 days
Sale unit: Vacuum-packed with heat-shrinking film | Size: kg. 14




Fresh Red Chili Pepper Pecorino Gallitello

Ingredients: Pasteurized sheep’s milk, ground red hot pepper, salt, rennet, milk enzymes
Shape: Cylindrical “canestrata” (basket weave type lines)
Flavour: Typical, sweet, tangy
Paste: Soft, white in colour, compact, with a light eye formation
Typology: Soft, semi-cooked paste cheese
Ageing: 10 days
Sale unit: Vacuum-packed with heat-shrinking film | Size: kg. 14




Fresh Sweet Pecorino

Ingredients: Pasteurized sheep’s milk, salt, rennet, milk enzymes
Shape: Cylindrical “canestrata” (basket weave type lines)
Flavour: Typical, sweet, tasty
Paste: Soft, white in colour, compact, with a light eye formation
Typology: Soft, semi-cooked paste cheese
Ageing: 10 days
Sale unit: Vacuum-packed with heat-shrinking film | Size: kg. 6




Fresh Black Peppercorn Pecorino

Ingredients: Pasteurized sheep’s milk, salt, rennet, milk enzymes, whole black peppercorns
Shape: Cylindrical “canestrata” (basket weave type lines)
Flavour: Typical, sweet, aromatic
Paste: Soft, white in colour, compact, with a light eye formation
Typology: Soft, semi-cooked paste cheese
Ageing: 10 days
Sale unit: Vacuum-packed with heat-shrinking film | Size: kg. 6




Fresh Pecorino with Red Chili Pepper

Ingredients: Pasteurized sheep’s milk, ground red hot pepper, salt, rennet, milk enzymes
Shape: Cylindrical “canestrata” (basket weave type lines)
Flavour: Sweet, pleasantly piquant, typical
Paste: Soft, white in colour, compact
Typology: Soft, semi-cooked paste cheese
Ageing: 10 days
Sale unit: Vacuum-packed with heat-shrinking film | Size: kg. 6




Fresh Pecorino "Sfizio Nero"

Spiced on crust: covered whit olive oil and grinded black pepper.
Ingredients: Pasteurized sheep's milk, black pepper grinded in the rind, olive oil, salt, rennet, milk enzymes
Shape: Cylindrical canestrato
Flavour: Mild and characteristic flavoursome
Paste: White, soft and creamy, compact
Typology: Semi-cooked, soft
Ageing: 10 days
Sale unit: Individual, vacuum-paked with heat-shrink film.
Size: kg.0,5




Fresh Pecorino "Sfizio Rosso"

Spiced on crust: covered whit olive oil and chopped chili pepper.
Ingredients: Pasteurized sheep's milk, chopped chili peppers in the rind, olive oil, salt, rennet, milk enzymes
Shape: Cylindrical canestrato
Flavour: Mild, pleasingly spicy and characteristic
Paste: White, soft and creamy, compact
Typology: Semi-cooked, soft
Ageing: 10 days
Sale unit: Individual, vacuum-paked with heat-shrink film.
Size: kg.0,5


 

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