Ingredients: 100% Organic ewe’s raw milk, salt, animal rennet and milk enzymes
Description: This cheese is the maturer version of “Velathri” made with pasta freddo (cooked a 30°-32°). The pasta is friable and very tasty with hints of undergrowth and mushrooms and a strong smell of animal scent.It has a sweet and savory taste with a
light sharpness at the end, this characteristic enhances the older the cheese gets.
This product will not be produced, due to the dry season of milk from August to the middle of December .
Maturing: minimum 10 months
Packaging: Vacuumed packed or paper wrapped
Expiry date: 18 months
Fridge Temperature: 8° - 10° products without vacuum-packed
We advise keeping this product in its vacuum-pack for a maximum of 14 days as the cheese needs to breathe
The story on why we choose to call our cheese “Pecora Nera”
Each form is different to one another and each wheels has a unique presentation which makes each one a “Black Sheep”. This product was originally created for the Pecora Nera Show which is held every year at the Fattoria Lischeto, in fact this year 2014 is our 3rd Edition. During this event all forms of ART take over the Fattoria also because we are the itinerant of all the Pecora Nera exhibits, which are silhouettes of sheep made from iron and different artist can create their own idea of a Pecora Nera.