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INGREDIENTI
vanta una qualità specifica che deriva dalla tradizionale tecnica di rifilatura particolarmente alta
Obtained from sheep's milk collected and processed within the day
Consiste nel travasare in altro serbatoio parte del mosto in fermentazione con successiva reintroduzione dall’alto dello stesso nel vinificatore di partenza
Pecorino Lago Nero kg 2,000 ca woo_import_1 INGREDIENTIPecorino Lago Nero, Aged sheep's milk cheese BRAND: Amatrice Pascoli Antichi 5. INGREDIENTS Sheep's MILK, rennet, lactic ferments, salt. Surface treated with olive oil and apple cider vinegar WITHOUT PRESERVATIVES PRODUCT CHARACTERISTICS Type: pecorino cheese Origin of milk: Italy Maturing: 90 to 120 days Crust: thick, brown in colour, with a straight edge Paste: white in colour, slightly amber near the crust, semi hard, compact consistency, without
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