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Pecorino dei Templari - 250/300gr

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Pecorino dei Templari' is the result of an ancient Romagna farming tradition: it is made from sheep's milk, then washed with whey every five days and left to dry in ventilated caves until the thirtieth day; it is then anointed with a base of oil and balsamic vinegar and placed in vats, interspersed with layers of juniper berries. Every week the Pecorino is removed from the vats to be turned over to dry better, sprinkled again with balsamic vinegar and placed again with juniper berries. Its long processing ends with 70-80 days of maturing.

Taste its intense, spicy flavour when paired with raw vegetables, mixed vegetable mostarda, beef carpaccio and Tuscan bread. Pair it with a superior vintage Sangiovese or a red wine that is not too tannic and structured. The rind of Pecorino dei Templari is not edible.

Since this is an artisanal product and cannot be standardised, the images are purely illustrative.
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