this results in a finished product characterized by a lower humidity content and a higher protein content

first ten days of September /

This particular cured meat is enriched by a heart of fat that sweetens its unmistakable flavour

Immersi nel territorio dell’Alta Sabina

Brancaleone Norcia Il Caseificio 1967

Pecorino Montanaro spicchio da 0,5 kg S.V. woo_import_1 this results in a finishedMontanaro 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