Historical recipe of the dairy, La Pecora vera is a semi-stagioned pecorino, balanced and with average sapidity, produced with only pasteurized sheep's milk.
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Historical recipe of the dairy, La Pecora vera is a semi-stagioned pecorino, balanced and with average sapidity, produced with only pasteurized sheep's milk.
The pasta is semi-hard and smooth, pasty and slightly look, of straw yellow colour.
Before the sale, the crust is treated by hand with olive oil bases, which give it the particular brown color.
Specific References
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