The product
Pecorino Primo Sale con peperoncino
Fresh cheese produced with the addition of dried chilli
Code:
30967
Country of origin:
Italy - Sicily
Type of Milk:
Sheep's milk
Weight:
5 kg approx
Minimum order:
1 piece
| Description | Low pasteurised sheep's milk and dried chilli |
|---|---|
| Appearance | It presents the "Canestrata" crust and the compact, unpaved, white-colored paste with clear pieces of chilli pepper |
| Taste | Sweet and delicate with all the perfume of chilli which is always well balanced |
| Maturing | At least 15 days |
| Curiosity | The livestock is wild or semi-wild, which takes advantage of the plant life now present in the territory, specifically woodland. The essential link with the area of production and the milk of these animals allow to produce high-quality products that are still strained, through study and ongoing research, to improvements |
| Our selection | Artisanal cheese with hard paste; during the whey reduction, dry and smashed chili pepper grains are added. Salted only once |
| Suggestions | Table cheese, try it also to flavor a meatball |
| Ingredients | Thermised sheep's MILK, salt, chili pepper (0,6%), lamb rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Not edible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1596 kJ / 384 kcal Fat: 30 g of which saturates: 5,2 g Carbohydrate: 2,1 g of which sugars: 0,2 g Protein: 26,5 g Salt: 1,7 g Typical value per 100 g |
The producer
Caseificio Passalacqua - Castronovo di Sicilia (PA) - Sicily
Why we chose them
The history of the dairy farm began in the 1980s, when Salvatore Passalacqua, still young, abandoned the family tradition of baking to devote
himself to milk production and processing, with the aim of creating a new cheese that emerged from the traditional Sicilian schemes, but in respect
of genuineness. At the end of the 90's, the discovery of a small book dated back to 1936, entitled "Sicilian Cheeses", deeply affected his path.
This press depicted all the known Sicilian cheeses, except one that was forgotten, which Salvatore decides to bring back to life. The indication in
the book was to forget the cheese for a dozen days, taking advantage of the spontaneous fermentations that were created. After some trials,
Salvatore finally brought back to life a cheese that has become one of the cornerstones of Sicilian quality cheese making: the Tuma Persa. Today,
thanks to an important and constant study and research activity, Salvatore creates the highest quality cheeses capable of recalling the strong link
with the land of production
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