Product name: “Balari”, organic pecorino cheese;
Features: semi-cooked pecorino cheese, exclusively made with full-cream sheep milk, thermised at a temperature of 63°C;
Salting: stewed;
Shape: humpbacked truncated cone;
Type of paste: soft, compact, white or pale yellow after the aging process, with a thin skin;
Production area: Sardinia;
Clotting: milk is first fermented with enzymes and then curdled at a temperature of 38°C with kid rennet paste.
Aging: at least 1 month and a half at a temperature of 14°C (humidity level: 80-83%);
Size: 16 cm in diameter;
Flavour: slightly spicy, its flavour becomes stronger (spicy-sweet) with the continuation of the aging process;
Weight: from 2.3 to 2.6 kilos;
External appearance: smooth crust;
Packaging: in cardboard boxes;
Tips: keep the temperature of the cheese steady at 4°C.
