Caciotta di Pecora al Peperoncino

Subject before: ovine milk e/o bovine-caprino, from mixed races. Feeding: natural extensive pasture integrated by food.

Technology of workmanship: the same one of the Pecorino, only that instead of anointing with oil and vinegar, you/he/she is anointed with oil and peperoncino. It matures in 20 days around, in fresh environment and ventilated. Surrender 18%.

Seasoning: from two months, up to one year around, in the wine cellar. During this period, the forms are anointed with oil and peperoncino.

Characteristics of the ended product: weight: Kg 0,6; form: cylindrical; crust: covered of peperoncino; pasta: compact, with rare occhiature, intense odor; taste: pleasantly spicy.