Pecorino Romano - Sepi Formaggi - Buy online your favorite Sardinian cheese

Typical and famous, among the most classic of pecorino cheeses, Pecorino Romano is produced in Marrubiu Sepi Formaggi

Pecorino romano - Sepi Formaggi - Online sales of the most tasty Sardinian food

The Roman Pecorinio is the undisputed leader of pecorino cheese. And if that is bought 8% of the market of Italian DOP cheeses, Pecorino Romano, however, holds within it a share of absolute pre-eminence: 92%. In addition to being the best selling Style it is also one of the best selling PDO cheese ever in Italy: by sales volume is in fact placed in fourth place with 7%, preceded by the Grana Padano, Parmigiano Reggiano and Gorgonzola. The Pecorino Romano cheese, however, is the Italian best-selling in the world: it is for 30% of the export quota of Italian DOP cheeses.

The production of Pecorino Romano develops between October and July, with increases in the spring months. The reasons reside naturally in the physiology of sheep and in the characteristics of their milk, but also in the diet. The regulation provides that the flocks are reared in freedom in natural pastures, which during the summer drought Sardinian are unproductive. The preparation technique provides that the milk just milked, is afiltrato and worked directly raw, or be pasteurized at a maximum temperature of 68 ° C for no more than fifteen seconds. Immediately after he is placed in boilers where a ferment is added, the sheet-graft, an association of native thermophilic lactic acid bacteria that the dairymen prepare a daily basis according to a closely guarded method.

Romano Cheese - Sepi Formaggi - Pecorino cheese

As soon as this gives start to lactic fermentation, it is added lamb rennet paste. Once the curd has acquired the right consistency is first shredded in small grains such as rice grains, and then fired at a maximum temperature of 45-48 ° C. The paste is then pressed to spurgarne the serum and is divided into blocks that are placed in special molds. The forms are then placed to mature in rooms with controlled temperature, to favor lpacidificazione of the dough. It happens then marking. After the forms are sent to the salting, important because from this depends on the final quality of the cheeses. This is strictly done by hand, with dry salt brine and pass gods; duratra and seventy and one hundred days. Arranged on pine shelves, the cheeses are turned and treated only by hand.

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