Fresh pecorino with vegetable rennet produced with pasteurised sheep's milk
Shape & texture
The crust is smooth, elastic and thin, ivory white. The dough is soft and compact
Sweet and slightly salty with important lactic sensations and light herbaceous notes due to the use of vegetable rennet
Curious to know
This pecorino is produced using the vegetable rennet obtained from the thistle or wild artichokes. The common artichoke plant appears in Europe only in the Middle Ages and with names derived from the Arabic kharshuf, so according to some Authors it is hypothesized the Eastern origin. But the imposing wild populations of Cynara cardunculus in the hills between Civitavecchia and the Tolfa Mountains (RM), in the vicinity of the Etruscan settlements of Cerveteri, suggest that in this area it could have originated as a cultivated plant, probably by the Etruscans.
(*) Average weight: kg 1.917