EXCLUSIVE! Pecorino Marmora, matured in Alpine fresh hay, 100% raw alpine sheep's milk.
*Price includes delivery from Alps to pick-up point in Finland.
Pecorino Marmora is young and extremely creamy cheese, covered with fresh alpine hay and matured in ancients undergroud caves.
This amazing cheese is made exclusively from 100% Alpine sheep's raw milk. The taste is very deliacte with hints of sweet hazelnut bouquet. Matured for 60 days as minimum.
Awarded as the Best Cheese in competition of Premio Roma.
100% RAW ALPINE MILK
Pecorino Marmora is made of 100% raw alpine sheep's milk. The pasturing takes place on altitude of 1200-2400m.
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 1200-2400 m above sea level. The ancient breeds provide A2 type superior milk (with unmutated amino acid).
HOW TO USE?
This Alpine sheep cheese is ideal for cheese plate. Serve it with alpine honeys, strawberries, figs, walnuts and fruits. Pecorino Marmora can be also used in different salads, on vedgetable and meat dishes.
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.