Sheep Cheese Aged in Walnut Leaves

The refinement with walnut leaves in terracotta jars is certainly the most original technique handed down from the peasant families of Tuscany. The best forms of pecorino are greased with olive oil and placed in terracotta jars alternating layers of whole walnut leaves. Thin and fatty yellow-green rind covered with walnut leaves, which it is advisable to remove to avoid foreign flavors. Pastel yellow paste, crumbly, without holes. Particular and intense flavor, slightly spicy flavor reminiscent of walnut leaves.

INGREDIENTS
pasteurized sheep's milk, salt, rennet, selected lactic ferments, sunflower oil in the crust. The forms of pecorino greased with olive oil are placed in terracotta jars separating them with whole dried walnut leaves. Inedible rind. Origin of raw material: Italy (Tuscany-Lazio).
Nutritional declaration  (Average values ​​per 100 gr)
Energy value: kj 1796/ Kcal 433
Fat: 35 g of which saturated fatty acids: 25 g
Carbohydrates: 0.5 g of which sugars 0 g
Protein: 30 g
Salt: 1.4 g
Store at a temperature between +4 °C.

TECHNICAL INFORMATION
Type of Milk: Sheep
Processing: Pasteurized Milk
Aging: Fresh
Type of Rennet: Animal
Intolerances and Allergies:   MILK