Description
Characteristics: A national hard cheese similar to the well-known Italian Toscano, made from pasteurized sheep's milk. Made in small moulds, it matures more quickly than other pecorinos. It can be used to accompany desserts such as fruit or even to decorate pastries when grated.
Flavor: Intense and strong.
Texture: It has a granular texture that is very tender when fresh and very hard and resistant when cured. Its shape is round with a yellow outer rind.
Region: Province of Buenos Aires.
Maturation: 20 days to 4 months.
Pairing: White wine when fresh, red when aged.
Cutting: Break up the shell into small irregular pieces with the tip of a knife.
Storage: In Santi packaging, in the refrigerator. To enhance the flavour and aroma, remove from the refrigerator 30 minutes before consumption.
Presentation: Wrapped in SANTI silicone paper to preserve moisture, in our special reusable container with zipper closure.
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