The Aged Sicilian Pecorino of the Mandra di Mezzo Dairy It is an artisanal cheese with a strong and genuine flavour, made with raw milk from sheep raised on free range pastures .
With a seasoning that goes from 6 to 12 months , this cheese develops a unique taste : slightly savoury on the outside, enveloping on the palate and with a persistent aftertaste of sheep , which makes it perfect both at the table That grated on pasta and risotto .
His grainy consistency It reminds of Parmesan, but with the unmistakable character of Sicily . Worked following traditional methods and aged in the cellar with Marsala sea salt , each stage of production contributes to creating a very high quality cheese , far from industrial standards.
✔ 100% handcrafted – handcrafted with raw milk
✔ Prolonged maturation – 6 to 12 months for an intense flavour
✔ Versatile in the kitchen – perfect to enjoy in flakes or grated
✔ Authentic product – following the ancient Sicilian dairy traditions
Try the Aged Sicilian Pecorino and take home the true taste of Sicily !
Ingredients:
Raw sheep's milk
Lamb Rennet
Marsala sea salt
Origin of the milk: Valle del Belice, Sicily, Italy, only from the sheep of our own farm.
Produced outside the DOP by choice as a small artisan, and due to the burdens that certification entails in terms of organization and costs.
Produced in shapes from 4 to 12 kilograms.
Sold in portions of approximately 250g.
Vacuum packed.
We accept payments by bank transfer and with all credit cards via PayPal and stripe.
| From the producer to your table at 0 km (zero) | |
| The preparation of the fresh product can take from two to five working days. | |
| All shipments always leave on Monday or Tuesday to guarantee delivery during the week, avoiding stops on weekends. | |
| To complete your order, this artisan requires a minimum purchase of one kilogram of cheese, which can be a mix of different varieties. |
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