[vc_row][vc_column][vc_column_text]Sardinian aged Pecorino Garamo is made from ewe’s pasteurized milk and its ageing time is around 4 months.
Sardinian aged Pecorino Garamo and Sardinian aged Pecorino Coremò are both produced by the same artisanal cheese factory in Sardinia. The difference between two products is the preparation time, the Garamo is made during the six warm months- from June to September; the texture of this cheese in comparison with its “brother” Coremo is slightly more yellow, compact and marked.
Pecorino Sardo Stagionato Garamo is good at any time of day, alone or with honey (we recommend acacia honey) and jam (we suggest fig jam); because of its long ageing this cheese becomes slightly hard and so is recommended to be granted over Pasta, in stuffed crepes and 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]