Sicilian Pecorino DOP - Gustosi Sentieri

One of the oldest cheeses in Sicily. A hard paste, produced with whole sheep's milk, raw and coagulated with lamb rennet. The processing takes place between October and June: the dry salting is carried out by hand on the form, 2 times, then washing with brine when it dries up. The seasoning takes place in cool places, on wooden shelves for at least 4 months. Format: 0.6 kg