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"pecorino" 35 results have been found.
Seadas - Sardinian traditional dessert
Sardinian traditional dessert. Known in Sardinian dialect as seadas (or, depending on which part of the island you may be, sebadas or sevadas), the main ingredients that set this pastry apart are undoubtedly the local Pecorino cheese, the local honey, and the delicate balance between the two. 3 seadas gr. 250
Pecorino Fiore Sardo Cheese D.O.P.
Fiore Sardo Cheese D.O.P. Fiore Sardo DOP also known as Pecorino Sardo is a raw, hard cheese made from whole sheep’s milk on Sardinia. The cheese which is said to have originated during Bronze Age was awarded DOP status in 1996. Ingredients: Sheep's raw whole milk, salt, rennet. About gr. 400
Spreadable pecorino cheese - L'Ovile Sepi
Spreadable pecorino cheese - L'ovile Sepi gr. 570
Cheese pecorino Supramonte - Sepi
Supramonte Semi-hard cheese Pecorino is a cheese which is made from sheep milk. Seasoning: Minimum 60 days 1 cheese: about 2800 gr. 1/2 cheese: about 1500 gr.
Cheese Fiore Sardo DOP - Caseificio Pinna...
Fiore Sardo DOP also known as Pecorino Sardo is a raw, hard cheese made from whole sheep’s milk on Sardinia. The cheese which is said to have originated during Bronze Age was awarded DOP status in 1996. 3,5 kg ca.
Cheese pecorino Fioretto - Sepi
Cheese pecorino Fioretto - Sepi Cheese pecorino semi-seasoned produced with milk of sheep. 1 about 3 kg. 1/2 about 1.5 kg.
Aged sweet sheep's milk cheese Granglona...
Aged sweet sheep's milk cheese Granglona 1/4 - Cooperativa San Pasquale Nulvi (SS) Hard cooked cheese from partially skimmed sheep's milk obtained from flocks raised on the green hills of the Anglona area in Sardinia. 4.2 kg.
Su Grabiolu Vegetable cheese - Pecorino di...
High quality, digestible cheese with low content of lactose (less than 0,01 gr. per 100 gr. of cheese). This cheese is made with vegetable rennet, while the majority of cheese is made with animal rennet. So it is acceptable for eating by Muslims and ideal for vegetarians and lactose intolerantes. 500 gr. pack size; whole form about 3.2 kg.
Semi-seasoned pecorino cheese 1/4 - Gran Sepi
Gran Sepi is a sheep's milk cheese, well-seasoned. Its texture is hard and compact, with a vegetal flavour. We suggest to pair it with wine and traditional prosciutto or grated on pasta and risotti. Hard cheese, Seasoning Minimum 90 days. Ingredients: Pasteurized ewe's milk, Salt, Rennet Pach: about gr. 1500
Cuore di Monte pecorino cheese - Fattorie...
Pecorino cheese made with pasteurized sheep milk. Semi-seasoned sheep cheese. The aroma is intense and the taste is scented of characteristic herbs of the territory. Ingredients: pasteurized sheep milk, salt, rennet, selected milk enzymes. E235. E150d-E160b. Whole cheese: Abour 3.9 kg - 1/2 about 2 kg.
Pecorino cheese Pastore di Fonni -...
Compact, semi-hard Pecorino cheese of straw yellow color and sparse eyes.Pale yellow-white paste, distinct pleasant and aromatic taste with hints of homegrown herbs.The exterior is dark brown, with classic humpbacked rind. Ingredients: Pasteurized sheep milk, salt, rennet, selected milk enzymes. 1 whole about 4000 gr
Pasteurized cow and sheep milk cheese - Podda
Pasteurized cow and sheep milk cheese from Sardinia. Made by Ferruccio Podda, cheesemaker since 1952. Ingredients: Pasteurised full fat sheep´s and cow´s milk, salt, rennet, natural milk enzymes. About 500 gr.; A whole cheese about Kg 3,5
Cuore di Orgosolo pecorino cheese 1/8 -...
Pecorino cheese made with pasteurized sheep milk. Semi-seasoned sheep cheese. The aroma is intense and the taste is scented of characteristic herbs of the territory. Ingredients: pasteurized sheep milk, salt, rennet, selected milk enzymes. E203, E235. E150d, E160b About 500 gr.
Merca - Sardinian typical cheese
A sheep’s milk cheese made in various parts of the island, where it goes under various names . The fresh cheese is in the form of small white cubes. The cheese is soft, and compact, with a pleasantly sharp lactic odour. The ripen variety, often used in preparing soup, is denser, with a saltier, sharper flavour. About 450 gr.
Pasteurized cow and sheep milk cheese - Podda
Pasteurized cow and sheep milk cheese from Sardinia. Made by Ferruccio Podda, cheesemaker since 1952. Ingredients: Pasteurised full fat sheep´s and cow´s milk, salt, rennet, natural milk enzymes. About 500 gr. A whole cheese about Kg 3.5; 500 g.
Sheep cheese pecorino - Pastore Sardo CAO
Formaggio pecorino Pastore Sardo - Cao Formaggio sardo da tavola a pasta molle ottenuto da latte selezionato, dal gusto dolce e delicato con aroma intenso e caratteristico. Prodotto di pregio della CAO Formaggi. CONFEZIONAMENTO SOTTOVUOTO 1/2 forma: 2 kg circa forma intera: 4.4 kg circa
Spreadable spicy sardinian pecorino cheese...
Spreadable spicy pecorino cheese - L'ovile Sepi gr. 570Ingredienti: Formaggio pecorino (latte ovino, sale, caglio), Formaggio (latte, sale, caglio), Formaggio caprino (latte caprino, sale, caglio, ricotta (siero di latte), acqua, sali di fusione: E339, E452Allergeni: Contiene Latte
CUORE DI ORGOSOLO PECORINO CHEESE -...
Pecorino cheese made with pasteurized sheep milk. Semi-seasoned sheep cheese. The aroma is intense and the taste is scented of characteristic herbs of the territory. Ingredients: pasteurized sheep milk, salt, rennet, selected milk enzymes. E203, E235. E150d, E160b. About 1.9 kg. Whole cheese about 3.8 kg.
Pecorino cheese - Pastorino Sardo CAO
Table cheese with a smooth brown-leather rind, made from raw milk, compact and white color with fine eyes. Soft cheese made from selected milk with a savory delicate taste. Ingredients: Sheep's milk, salt, rennet. Whole form Average weight about 0,600 kg, diameter 10 cm, height 7 cm
Matured cheese of sheep and goat - Brundu
Matured cheese of sheep and goat - Brundu Ingredients: sheep and goat’s milk, rennet, salt and enzymes. Whole cheese: about 3 kg.
Dolce Sardegna cheese - Cao
Pecorino table cheese with a smooth or striped yellow rind, made from raw milk; compact and white color with minute eyes. Soft cheese with a sweet and intense taste, slightly acidic. Whole form, about 1.8 kg.
Cheese pecorino Su Re - Sepi
Cheese pecorino semi-seasoned produced with milk of sheep. About 4.5 kg.
Brigante fresh cheese - Fratelli Pinna
A fresh sheep’s milk cheese, ready for tasting after only 20-25 days. Brigante preserves an intense aroma of milk, soft texture, a sweet and refined taste. The rind is pale-yellow in color, with the typical grooves of “Canestrati Cheeses” (basket-shape rind). The inside of the cheese is cream in color and soft, with few appetizing eyes. About 1,5 kg
Matured cheese of sheep and goat - Juncu
Matured cheese of sheep and goat - Juncu Ingredients: sheep and goat’s milk, rennet, salt and enzymes. Whole cheese: about 5-5.8 kg.
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