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Pecorino a caglio vegetale (vegetal rennet)
Reinterpretation in a modern key, in the wake of the great tradition of Sardinian sheep's milk. This pecorino is born, strictly from raw milk, coming from animals of extensive pastoralism, with the use of vegetable rennet obtained from thistle flower. It shows an hard paste with elastic structure and sweet notes, deriving both from the use of sheep's milk and from vegetable rennet.
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