Artisan Pecorino Erbanito Vallo di Diano

£8.00£39.90

Artisan Pecorino di San Rufo 100% semibrade malavezze

Intense and round taste with fragrant and aromatic notes: the flavor of pastoralism of the past.

The long-aged version takes on great depth and enhances the great red wines.

The Erbanito artisanal pecorino is produced 100% with raw milk from semi-wild Bagnolese sheep, an indigenous breed originating from nearby Irpinia which is also rooted throughout the Vallo di Diano (where it is called “malavezza”).

Seasoning: fresh from 20 days to 2 months; semi-seasoned from 2 to 6 months; aged from 6 months up to 2 years or more.

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Artisan Pecorino di San Rufo 100% semibrade malavezze

Like all Erbanito cheeses, artisanal pecorino is produced in San Rufo, at the foot of the Alburni mountains in the Vallo di Diano, on a 50-hectare farm.

Milk self produced by small satellite farms that gravitate within a few kilometers of the farm.

It stands out for:

THE UNCONTAMINATED PASTURES: Erbanito cheeses are distinguished by quality, aromaticity and variety of herbs, plants, flowers and roots that the animals feed on grazing free in uncontaminated pastures; for semi-wilds, sporadic integration with own or local quality hays;
MILK: the milk comes from the personal breeding of wild and semi-wild animals, selected for decades from the best typical breeds present in the Cilento and Valo di Diano National Park, whose uniqueness is protected.
PROCESSING: the artisan cheese-making respects the ancient methods of raw processing that make the Alto Vallo di Diano unique and differentiate it from any other production area.
THE SEASONING: the final seasoning takes place in a tuff cave at the right and adequate natural temperatures and humidity.
THE TASTE

Intense and round taste with fragrant and aromatic notes: the flavor of pastoralism of the past.

The long-aged version takes on great depth and enhances the great red wines.

The Erbanito artisanal pecorino is 100% produced with raw milk from semi-wild Bagnolese sheep, an indigenous breed originating from nearby Irpinia which has also grown throughout the Vallo di Diano (where it is called “malavezza”).

Seasoning: fresh from 20 days to 2 months; semi-seasoned from 2 to 6 months; aged from 6 months up to 2 years or more.

TECHNICAL DATA

Number of Pieces: 1
Dimensions: 500 gr / 1 kg / 2kg
Seasoning Available: from 20 days to 6 months
Ingredients: Malavezza sheep’s milk, rennet, salt
Production area: Vallo di Diano
Manufacturing company: Erbanito

Weight N/A
Dimensions N/A
Peso

500 gr, 1 kg, 2 kg

Stagionatura

Pecorino Fresco 10/30gg, Pecorino Scamosciato 30/60 gg, Pecorino Scamosciato 60/90gg, Pecorino Stagionato 3/5mesi, Pecorino Stagionato 5mesi, Pecorino Stagionato 6mesi

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