Pecorino fresco Val d'Orcia
Ingredients: pasteurized sheep milk, rennet, salt, lactic yeasts.Working: the milk is pasteurized at +70-72° C., cooled at +38-40°C., added with milk yeasts and stirred for half an hour. After adding the natural rennet, it rests for half an hour and then it is pressed into moulds. After 3-4 hours at 38-40° C. in a steam-room, the cheese is salted and preserved in a refrigerator at +8-12° C.Seasoning: min. 10 days, max. 30 days.Serving suggestions: it is locally eaten with fresh broad beans, but it is also excellent with salads, fresh vegetables or in a sandwich with fresh Tuscan bread.
