Tuscany – Seasoned Pecorino with Raw Milk – 300/350g

To describe the processing of this pecorino, first it is necessary to focus on the well-being of the sheep and the excellent hygienic conditions in which they are subjected, this is the first secret, then there are the hands and the ancestral technique of cheese making. Raw milk, with the addition of animal rennet only, without further addition of enzymes, as the microbial flora is native to the milk itself. The curd is broken with a rice grain thorn and placed manually in the molds. Salting is done dry. A secret that makes it very special is the washing that takes place in a very particular way, in fact thanks to this treatment that the cheese acquires a unique and different flavor from the usual. The crust if clean is edible, indeed, it can be defined as the best part of this pecorino.