A cheese aged for at least four months, it takes its name from the morchia, or the residue of olive oil, in order to create a thick coating so as to allow for a long maturation. It is a pecorino with an intense aroma and flavor with good flavor, ideal for pairing with medium-bodied white and red wines.
INGREDIENTS
pasteurized sheep's milk, salt, rennet, selected lactic ferments, sunflower oil in the crust. The cheese forms are greased with the morchia (oil residue). Origin of raw material: Italy (Tuscany-Lazio).
Nutritional declaration (Average values per 100 gr)
Energy value: kj 1780 / Kcal 429
Fat: 36 g of which saturated fatty acids: 25 g
Carbohydrates: 0.8 g of which sugars < 0.5 g
Protein: 26 g
Salt: 1.6 g
Store at a temperature between +4 / +10 °C.
TECHNICAL INFORMATION
Type of Milk: Sheep
Processing: Pasteurized Milk
Maturation: Fresh
Type of Rennet: Animal
Intolerances and Allergies: MILK