Acciaiolo Pure Sheep with Vegetable Rennet
The name Acciaiolo derives from the locality where the cheese is made. It’s particular bowl shape is given from the production moulding process. The maturation is relatively brief and the rind is of a subtle pale soft yellow colour.
Serving suggestions
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Wine Pinot |
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Jam pear |
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Beer Pilsner |
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Honey eucalyptus |
Availability
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Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
Milk | EWE – COD. ACCP |
Weight | Kg 1,500 |
Cheese Ripening | 15 – 25 days |
Packaging | 2 or 4 pcs./box |
Conservation | +4 / +8°C |
Shelf Life | 180 days |