Pecorino Primo Sale natural quarter 700 g ca

Primosale is a cheese with a very ancient history, the first attestations date back to the 9th century BC. The first phase of production begins with the processing of whole sheep's milk, which is heated up to a temperature of 37 ° C, to which the lamb rennet is subsequently added. At this point we proceed with the production of the curd and it lasts about an hour.
The mixture is left to rest for a few minutes, after which it is kneaded by hand so that the whey is completely eliminated. At this point we move on to cooking the curd. Finally, the cheese is salted with dry sea salt and left to rest for a seasoning that lasts about a week.

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