New
The product
Pecorino Salvia
Sage-aged Pecorino from Serra Ferrara
Code:
25212
Country of origin:
Italy - Campania
Type of Milk:
Raw Sheep's milk
Weight:
500 g approx
Minimum order:
1 piece
| Description | Hard cheese with a slow maturation process, made from sheep's milk sourced from animals fed with forage from the region of origin. The maturation lasts at least 40 days, and once completed, it is coated with sage grown on the farm without any treatment |
|---|---|
| Appearance | The paste is soft and creamy, while the rind is a deep straw-yellow color |
| Taste | The aroma imparted by the sage is distinctive, as is the pleasant scent it emits; the balance of fragrances and complexity of aromatic notes is perfect |
| Maturing | At least 30 days |
| Curiosity | The cheese is aged for at least 30 days before being released for sale |
| Our selection | The D&D Cheese Factory of Di Cecca Luigi S.a.S. is certified under IFS (International Food Standard) and BRC (Global Standard for Food Safety), certifications aimed at facilitating the effective selection of food suppliers for retail brands, based on their ability to provide safe products that meet contractual specifications and legal requirements |
| Suggestions | An excellent table cheese to enjoy with a good slice of bread and a glass of tannic red wine. It can also be used as an ingredient to enhance both summer and winter salads |
| Ingredients | Sheep's MILK, rennet, salt. Treated in the crust with oil and sage leaves |
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| Allergens in ingredients | Milk and products thereof |
| Weight | 500 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at temperatures between +4°C and +8°C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 311 kJ / 1300 kcal Fat: 24,5 g of which saturates: 16,4 g Carbohydrate: 1,32 g of which sugars: 0,21 g Protein: 21 g Salt: 1,9 g Typical value per 100 g |
The producer
Caseificio D&D - Calitri (AV) - Campania
Why we chose them
Di Cecca dairy is located in Campania, more precisely in Irpinia (an area close to the Basilicata region) in the town of Calitri, at an altitude of 700
meters above sea level. Since June 2001, the company has been producing cheeses with local milk: the dairy is managed by the Di Cecca family
with the aim of promoting local products. The cheesemakers are two brothers-in-law, Giovanni Di Roma and Luigi Di Cecca. "We collect the milk
every day from local farmers and every day we produce our cheeses," they told us. The caciocavallo is produced following the traditions of
Southern Italy, and the affinage takes place in ancient natural caves made of stone and tuff located near the town of Calitri. Thanks to the expertise
that Giovanni and Luigi have developed over many years of activity, their cheeses have received numerous awards.
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