This amazing cheese is made exclusively from 100% Alpine sheep's raw milk. The taste is very delicate with hints of sweet hazelnut bouquet. Matured for 60 days as minimum.
Awarded as the Best Cheese in competition of Premio Roma.
Pecorino Marmora is made of 100% raw alpine sheep's milk. The pasturing takes place on altitude of 1200-2400m.
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).
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.
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.
*All fridges have different moisture level with its own microflora, therefore it can affect the growth of the natural mold on the surface of the cheese. As in cheese caves they do, we also recommend to brush the surface of the cheese with paper - it keeps the natural mold in balance. If cheese has been kept too tightly in paper, the mold can appear also on the texture of cheese. This is not dangerous, it is natural mold. Cut the slice away and here you go, enjoy the rest of it.