Fresh Pecorino Gallitello is named after an area of Sicily where it is made with pasteurized sheep’s milk and it is available in three different variants: Plain, with Black Peppercorn or Red Pepper. The cheese is produced and, after approximately 3 days, it is put in brine for 72 hours, later it is left to dry for 10 days and finally packaged. The size is approximately 14 kg
| Range |
Fresh Pecorini kg. 12 |
| Product |
Pecorino Gallitello Peperoncino (Pecorino Galitello studded with red chili pepper) |
| Category |
Soft, semi-cooked paste cheese |
| Ingredients |
Pasteurized sheep’s milk, ground red hot pepper, salt, rennet, milk enzymes |
| Shape |
Cylindrical “canestrata” (basket weave type lines) |
| Flavour |
Typical, sweet, tangy |
| Paste |
Soft, white in colour, compact, with a light eye formation |
| Rind |
Natural |
| Ageing |
10 days |
| Shelf life |
180 days |
| Sale unit |
Vacuum-packed with heat-shrinking film |
| Size |
kg. 14 |
| Type of package |
Carton |
| Pieces x package |
1 |
| Cartons per pallet |
42 |
| Storage temperature |
+ 2/4° C |
| Transport temperature |
+ 2/4° C |
|
| Nutrition facts x 100 gr |
| Calories Kcal/KJ |
403/1670 |
| Protein |
g 24,5 |
| Carbohydrate |
0 |
| Fat |
g 32,5 |
| Calcium |
mg 857 |
|
