[vc_row][vc_column][vc_column_text]Sardinian aged Pecorino Coremò is produced from ewe’s pasteurized milk and its seasoning time is around 4 months.
Sardinian aged Pecorino Coremò and Sardinian aged Pecorino Garamo are both products from the same artisanal cheese factory in Sardinia. The difference between the two is principally their ageing time. The Coremò is produced during the cold 6 months, from February to April; the texture of this cheese in comparison with its “brother” is slightly less compact and has more eyelet holes, is more white and its flavour is more sweet.
Sardinian aged Pecorino Coremò is good in any time of the day, it matches very well with honey (we recommend you chestnut honey) and with jam (we recommend you that of mixed berries); thanks to its long seasoning time this cheese is indicated to be granted over the Pasta, in the batter of crepes and in the Cannelloni.[/vc_column_text][vc_column_text]
MILK Pasteurized sheep, salt, rennet, lactic ferments, preservative E1105 (lysozyme).
Surface treated with preservatives: E203 – E235
It contains allergens: MILK sheep (LACTOSE, MILK PROTEIN), LYSOZYME (egg derived)
Keep in a cold and dry place.[/vc_column_text][vc_column_text]Produced and packaged in the establishment ITA 20-082 CE.
Refined to Salumificio Artigianale Gombitelli of Triglia M&T SNC, località Gombitelli 90 d, 55041 Camaiore, Lucca.[/vc_column_text][vc_column_text]