Raw Milk Pecorino di Remo
It is a rediscovery of the importance of using the freshest unpasteurized milk as soon as it leaves the animal. This maintains the highest possible level of microbial flora in the milk and so gives the best scope for producing a cheese of a rich and harmonious flavor. The pleasing aromas that develop from the unpasteurized milk vary according to the season and pasture. This particular pecorino cheese has been created in honor of Remo Busti, the co founder of the business back in 1955.