Cru di Pecora Nera Montagna, 100% black sheep's raw milk
* Price includes delivery from Alps to pick-up point in Finland.
An exclusive black sheep's raw milk cheese, that comes from an ancient traditions with secret recipe.
Cru di Pecora is very rare and unique cheese from Castelmagno area. The cheese itself has been made with a raw milk of black sheep. The cover of the cheese is dark and brownish because of the long maturing time on axes made of chestnut trees.
Cru di Pecora Nera has semi-hard paste and creamy texture. The taste is delicate, round with a slight hint of hay. Perfect with fruity wines.
NATURAL AND PURE
The raw milk cheese is alive, it maintains all of its original nutritional properties: nutrients, vitamins, provitamins, enzymes and probiotic bacteria. The animals feed only on fresh Alpine grass, flowers, herbs and hay, making their milk rich in Omega-3. All Alpine cheeses are 100% natural and pure, without any additives and preservatives. The animals pasture in high altitudes between 1000-2700 m above sea level. The ancient breeds provide A2 type superior milk (with unmutated amino acid).
HOW TO USE?
Cru di Pecora Nera is a very beautiful cheese when it's young. It reminds a bit feta cheese which means it is amazing with herbs, extra virgin olive oil, olives and tomatoes. If you like cooking, you can use thin cheese slices on risotto, fresh salads or on vedgetables.
HOW TO PRESERVE?
Raw milk cheeses are alive. The maturing process continues in your fridge therefore alive cheeses should be preserved so that it could breathe. Remove the food film and keep the cheese in food paper as loosely as possible, so that the air can go through. Do not use any closed boxes. Shelf life: 1-3 months.