Pecorino Gallitello (studded with Red chili Pepper)

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

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