The Sardinian Pecorino Calcagno is made up of three ingredients, namely whole sheep's milk, lamb or kid rennet and salt. The result is a cheese with an intense, appetizing and strong flavour. Pecorino Calcagno is a canestrato type cheese, i.e. made using rush baskets: its rind has the typical grooves left by rushes. The paste of this particular Sardinian pecorino can be white or straw-yellow in colour, colors that create a nice contrast with the darker rind. This cheese is excellent at the table, and gives main courses and appetizers a rustic character. Pecorino Calcagno is often used in aperitifs and starters combined with fruit or onion jams. It can also be used in the kitchen for the preparation of dishes that exploit its strong notes, such as in the preparation of classic carbonara pasta, or cacio e pepe pasta. To best appreciate Pecorino Calcagno and the taste given to it by the short maturation, it is recommended to pair it with a young rosé wine. Seasoning: 3 to 5 months.
Product vacuum-packed
Product details
Ingredients : Sheep's milk - rennet - salt - crust preservative: sorbate potassium - natanicine. Caramel food coloring E150D-E160B - Origin of milk Italy
Nutritional values per 100 g.
Energy Kcal/Kj - 435/1811
Fat g . - 37 g
of which saturated fat g. - 25 gr
Carbohydrates g. - 0 g
of which sugars g. 0 gr
Protein g. - 25 gr
Salt g. - 1.1 g
List of allergens - Milk