P24 gran-pecorino-riserva

Gran Pecorino Riserva

Sheep | Matured | Intense

It is our "Gran Riserva", the most precious and refined cheese, a pecorino enjoyable at the table and to be grated, with a long maturing: minimum 18 months up to 24 months of maturing.
It is the fruit of years of research and patient trials. It is made only from sheep milk of Sardinian pastures, salt and rennet. We produce it in large wheels of about 14 kilos. At the end of aging, the rind is smooth and light brown in colour. The paste is hard and compact, antique ivory in colour, with the “crystal” consistency of very long-aged cheeses. You can separate the paste into flakes, it is crumbly when cut and it releases a full and intense aroma.

Its flavour is rich and complex, with the special taste of sheep milk made slightly spicy by aging. It is a splendid cheese enjoyable at the table or to be grated, which in chunks perfectly accompanies bread, red wine and cured meats. Grated on the spot, it gives a special flavour to pasta and rice dishes. In thin flakes it can make a salad special. But it can also be enjoyed in a thousand recipes or with walnuts, with a drizzle of balsamic glaze, with aged cured meats, with fresh fruit and a drizzle of Sardinian honey.

Ingredients

Sheep milk,
salt,
rennet

Store in the refrigerator

or in any case in a cool place (around 4-6° C)

Packs

NUTRITIONAL INFORMATION

Average values ​​for 100 g of product

Energy 1600 KJ
385 Kcal
Fats 29 g
of which saturated fatty acids 16,5 g
Carbohydrates 0,001 g
of which sugars 0,001 g
Proteins 31 g
Salt 1,5 g
R038 a8-risotto-allo-zafferano

Discover the recipes with the Gran Pecorino Riserva

R003 risotto-carciofi-e-granpecorino

RISOTTO WITH ARTICHOKES AND GRAN PECORINO

60 minutes

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R038 a8-risotto-allo-zafferano

SAFFRON RISOTTO

30 minutes

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R030 b30-pesche-caramellate-e-semifreddo-di-granpecorino

CARAMELIZED PEACHES AND SEMIFREDDO WITH GRAN PECORINO RISERVA

45 minutes

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R024 b24-tagliata-di-angus-al-granpecorino

SLICED ANGUS STEAK WITH GRAN PECORINO

15 minutes

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