DESCRIPTION

This pecorino is a Sardinian cheese aged for about 6 months.   Made using the same pasta filata ("spun paste") technique that makes Caciocavallo and Provolone.   This stretching of the curds gives the cheese its unique texture.  The result is a dense cheese with a smattering of eye holes.  With milk from sheep raised in wild mountain pastures and a natural rind cured with rich Italian olive oil, this is a versatile cheese that works for either cooking or cheese boards.

ORIGIN

Italy

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Pasteurized

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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SUBSTITUTES

Parmesan Reggiano Red Cow or a Pecorino Gran Cru

INGREDIENTS

Pasteurized sheep milk, truffle (Tuber Aestivum, salt, flavors), olive oil, salt, rennet