This cheese has a hard semi-cooked paste, obtained from whole sheep’s milk and with an aging period of not more than 15 days. The production consists of adding milk enzymes and sheep rennet in paste to pasteurized sheep’s milk and cooled to +37°/+40° C. This promotes milk coagulation and formation of the curd. The latter is then broken up and placed in cylindrical baskets, pressed manually and sprayed with whey at 85° C. After recooking, the baskets are left to rest and turned to help drain the remaining whey. According to the type of Pecorino desired, different types of filling are added to the paste when it is placed into baskets. The resulting cheeses are then dry-salted and left to age for a couple of weeks.
These are cheeses with a soft and compact paste, at times with slight holes and with a natural, fine and rough rind. The flavor is typical for each type and derives directly from the sensory characteristics of what has been added to the cheese.
Primo Sale Bianco is the natural version where no filling is added. It is fresh and slightly salty to the palate, perfect for salads.