Pecorino semisecco 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 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. After 3 months it is spread generously with olive-oil and vegetable charcoal and it is flavoured with walnut leaves.Serving suggestions: excellent with pears or in a rich vegetable salad.
