The product
Pecorino superioriore 180 gg
Matured Sardinian pecorino made with raw sheep's milk
Code:
31377
Country of origin:
Italy - Sardinia
Type of Milk:
Raw Sheep's milk
Weight:
1,5 - 1,8 Kg approx
Minimum order:
1 piece
| Description | Pecorino Sardo aged at least 6 months, raw milk, raw pasta and with lamb rennet in pasta |
|---|---|
| Appearance | It has a pale straw-yellow paste, with a crumbly texture and a light holes |
| Taste | Genuine, with a good balance of flavor; emerge hints of pasture and Mediterranean scrub |
| Maturing | At least 180 days |
| Curiosity | For the production of its natural cheeses, Otto Passi uses only self-produced grafts that characterize all their sheep giving vaguely musky and animal notes |
| Our selection | Rita, Paolo and Luca are three young people who have created an ambitious project : telling their homeland, Sardinia, through the breeding of Sardinian sheep and the processing of their milk in natural sheep's milk, with an entrepreneurial spirit and desire to innovate |
| Suggestions | Perfect in a platter of Italian raw milk cheeses |
| Ingredients | Raw sheep's MILK, rennet and salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 1,5 - 1,8 Kg approx |
| Packaging | Packaged in food and vacuum paper |
| Storage Conditions (packaged products) | Store at a temperature of 10 °C to 12° C |
| Instructions for use | Remove the rind before consumption |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1857 kJ / 448 kcal Fat: 38 g of which saturates: 26 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 26 g Salt: 1,63 g Typical value per 100 g |
The producer
OTTOPASSI - NORAGUGUME (NU)
Why we chose them
"Eight steps" measures a distance, between the milking room and the dairy, but it also measures the dream of Rita, Paolo and Luca, who invested
their energy in a project born in 2019 and that took the name of Otto Passi. Theirs is a farm breeding sheep of Sardinian breed and dairy
processing, which uses only the milk of its own production, processed exclusively raw for mature cheeses, without the addition of selected ferments,
but only with self-produced grafts. The company is located in the heart of Sardinia, in Noragugume (NU), in the Plain of Ottana. Everything started
from the flock of Luca, Rita's brother, inherited from his father and grandfather, and from a desire: to give value to a territory, to a rooted tradition,
but
grafting innovation and entrepreneurial spirit. From the irrigation of the fields where the Sardinian sheep graze all year dairy production that takes
place using only self-produced grafts, the whole chain is followed with care for details and pride for its origins. A closed chain in which the flock of
about 1000 heads has at its disposal 200 hectares of pasture and a transformation carried out in a small avant-garde and well-structured laboratory
where the creativity of Paolo, the cheesemaker, comes to life. Rita, Paolo and Luca have clear ideas, they know what they are doing and above all
they know where they want to go: we want to present this project that loads us with expectations through two products, a mature pecorino cheese
and a pecorino cream, that we are sure they can tell more by themselves than we can say in words.
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