Sardinian sheep's milk cheese - Pecorino sardo "Brigante"
We offer to you here a whole loaf of approx. 1.5 kg. of a real sardinian Pecorino. This Pecorino has a short ripening period of 20 - to 60 days, is white compact consistency, with little punching, is soft, the taste slightly mawkishly and fragrantly.
It is produced exclusively of full-cream milk of sheep of this Italian area under addition of natural milk acid bacteria and calf's rennet.
On sale all cheese pieces are freshly cut and packed subsequently airtight - under gap. Thus we guarantee for full quality and a safe transport at your home.
typical smell after fresh herbs, strengthened with garlic and chives. The Algunder herb cheese has a pleasantly sourish mark and is slightly piquant in the taste.
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This classic Spanish cheese is made in the Roncal Valley in Navarre (northern Spain) by Ekia, traditional cheesemakers since 1992.
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