Pecorino Balze Volterrane DOP

The milk used to make "Pecorino delle Balze Volterrane" must be strictly whole sheep's milk and must not undergo any type of thermization. It must be processed within 48 hours of the first milking. The raw milk is poured into a copper or stainless steel boiler until it reaches a temperature of 30° to 40°C. Wild thistle rennet is added to the heated milk, and certain types of enzymes (obtained from the whey from the previous processing) may be added. The milk is left to coagulate for 30 to 60 minutes. Once the curd has reached the right consistency, it is broken up with a cheese grater until the curd lumps are the size of a hazelnut for the "fresh," "semi-mature," and "mature" cheeses, and the size of a peanut or grain of rice for the "da asserbo" cheese. It can be cooked if necessary, after which the cheese mass is removed and pressed manually into special containers and transferred to draining tables to facilitate the removal of the whey. It is dry-salted by hand; after 1-10 days, depending on the size, the excess salt is removed from the surface of the cheese by rinsing it with water. This cheese is ideal for creating excellent dishes and pairings, such as with mushrooms and fish.

Ingredients: Organic raw whole sheep's milk, selected cow's milk enzymes, wild thistle (Cynaracardunculus) vegetable rennet and fine salt.