Raw Milk Pecorino Roncione

Seasoned in Ancient 18th Cave

It is produced with unpasteurized milk and thus benefits from the full scope of the flavors of the natural microbial flora. The cheese matured at least 60 days and takes place in refrigerated cells. The second stage involves carefully transferring the cheese to the 17th century Roncione, Here, the cheese is wrapped in straw and placed on lengths of wood and poles where it rests in the cool underground ambience for at least another 90 days. This allows the whole form of the cheese to breathe and to develop its full, rich and fragrant flavor.

GOLD World Cheese Awards

Serving suggestions

Wine
Brunello di Montalcino
Mustard
peppers
Beer
Extra Strong Ale
Honey
arbutus berry

Availability

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Milk RAW EWE – COD. RONC
Weight Kg 2,500
Cheese Ripening min 150 days
Packaging 2 or 4 pcs./box
Conservation +4 / +8°C
Shelf Life 180 days