Pecorino affumicato naturale a caglio vegetale
Innovative cheese, manufactured exclusively in Sardinia with use of vegetable rennet made from milk thistle ("Cynara cardunculus") and fungus ("Rhizomucor miehei").
Its aromas are developed and enhanced by a set of combinations: in addition to those already due to the use
of sheep's milk and raw dough, add the flavoring to natural smoking with leaf spot
Mediterranean. Finally, and not for lack of importance, the use of vegetable rennet which account for a
decided on the development of aromas and flavors in the ripening of the cheese.
The technology "raw paste" finally gives the cheese a compact structure that, with the progress of ageing, it tends to rattle.
