Minoreddu

Sardinian pecorino is a cheese of great quality, rich in irresistible aromas … They are made with natural ingredients with the Sardinian sheep’s milk collected every day. The tradition of processing Sardinian pecorino cheese is lost in the mists of time today as then it is possible to taste those flavors of the past that only the capable and inimitable hands of the cheesemakers can obtain.

The cheese called MINOREDDU is produced in Sardinia; whole milk is worked with bovine rennet, graft sheet,
lactic ferments and salt.
It is a product obtained from sheep’s milk raised on pasture, pasteurized and coagulated at 38 ° C.
It has a slightly striped dark brown rind and an inedible medium thickness.
Its structure is compact and with little eyes of ivory white color, tending towards straw with the progress of seasoning.
Its flavor is sweet and soft with pleasant vegetal hints, reinforcing aromatic flavors with the progress of seasoning.
The maturation process goes from a minimum of thirty days up to twelve months and at a temperature of 10/12 ° C. with
humidity at 80/90%.
It contains allergens such as milk and all the products that contain it including lactose.
It is a mainly table cheese, for cooking on normally cold dishes if used fresh it is also excellent for melting.