Erborinato di pecora

A fairly recent production having much in common with French Roquefort, although with rather less blue marbling and salt content resulting is a somewhat softer and more delicate flavour.

Organoleptic characteristics

Aspect and texture
compact, yellow paste with holes and bluish marbling
Taste
trong and intense with traces of sheep and penicillin
Serving suggestions
Full bodied, aged, red wines, sweet and liqueur wines. Hot, Italian fruit chutney, red onion preserve. Rye bread.

Technical characteristics

Milk
full fat, sheep’s milk
Production method
artisan
Paste
uncooked, not pressed
Salting
dry
Ripening
at least 60 days
Production period
throughout the year
Fats
45% F-Dm
Weight
3-4 kg
Dimensions
15 cm diameter, h. 15 cm.
Producers
artisan dairies
Whole cheese code
98SLL02
Cutted cheese code
n.d.

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