Product name: “Norax”, organic pecorino cheese;
Features: semi-cooked pecorino cheese, exclusively made with full-cream sheep milk, thermised at a temperature of 60°C;
Type of paste: soft after 2/3 months from the beginning of the aging process, then compact, white, slightly yellow when more aged;
Production area: Sardinia;
Clotting: milk is first fermented with enzymes and then curdled at a temperature of 38°C with powdered calf rennet.
Aging: at least 2 months at a temperature of 14°C (humidity level: 80-83%);
Size: 14 cm in diameter;
Flavour: delicate, savoury and stronger with the continuation of the aging process (sweet);
Weight: from 2.5 to 3 kilos;
External appearance: smooth, with a thick deep yellow/dark brown crust;
Packaging: in cardboard boxes;
Tips: keep the temperature of the cheese steady at 4°C.