Formaggio siciliano di Pecora alle Noci 350 gr. criserà slowly baked with a fine

Description

slowly baked with a fine selection of spices that enhance the natural flavor of the meat

Now add the tomato pulp and cook for fifteen minutes over medium heat

a French word that defines a type of soft sausage

graphite and balsamic herbs emerges from a textural and complex flavor texture

Handmade by master cheesemaker

Formaggio siciliano di Pecora alle Noci 350 gr. criserà slowly baked with a finemade from free range sheep's milk, salt and natural rennet. second salt cheese flavored with dried, shelled walnuts from Sicily. Ingredients: sheep's milk, salt, natural rennet, walnuts.

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