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Sheep's milk cru is a cheese that re-proposes an ancient recipe of the peasant tradition. The rind is dark in color due to the maturation on chestnut wood boards, the paste is grainy ivory in color, the intense flavor typical of sheep's milk cheeses with an almond aftertaste.
Minimum maturation: 60 days
Cru di pecora nera cheese
€25.00
Sheep's milk cru is a cheese that re-proposes an ancient recipe of the peasant tradition. The rind is dark in color due to the maturation on chestnut wood boards, the paste is grainy ivory in color, the intense flavor typical of sheep's milk cheeses with an almond aftertaste.
Minimum maturation: 60 days
INGREDIENTS: Sheep's MILK, rennet, salt.
Uses and pairings: pairs well with fruity wines.
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Sheep milk
- Curing time
- Short curing (15 - 60 days)
Specific References
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