Fermentation continues with the cap submerged for 15 days at a temperature ranging between 26–28°C

once the fermentation is finished (which took place at 18–20° C)

variable depending on the vintage)

Fruit compote (various assortments) 100gr

5 grammi di grassi

Pecorino Montanaro 3 kg woo_import_1 Fermentation continues with the capMontanaro was born among the peaks of the Amatrician mountains. The ancient shepherds who moved during the transhumance period used to exchange advice and practices for the production of their cheeses and it is precisely among these mountains that Montanaro was born. It is a cheese made with the addition of sweet rennet, whose meticulous maturation allows it to refine its strong flavor. Externally it has a rind that ranges from straw yellow to brick