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.
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.
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