Pecorino Mallo di Noce®

Characteristics

After obtaining curd from processing pasteurized sheep’s milk and adding calf rennet and cheese cultures, the curd is collected into
moulds.
After that, it is subjected to a dry-salting procedure in specially arranged environment, which allows the secondary syneresis, thus reaching the first maturation. The maturation occurs first in ventilated rooms at a constant temperature and then in a cave on beech planks.

 

Organoleptic characteristics

A white cheese with grainy and crumbly texture, feels perfectly delicate in the mouth.
A sheep’s milk flavour that is not sharp with an aftertaste of walnut hull.

 

Diameter 11 cm
Height 5,5 cm
Weight 500 g
Shelf life 180 days from date of seasoning
Storage refrigerated below 8°C

 

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