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.