Product name: “Tamuli”, organic pecorino cheese; 

Features: raw-paste pecorino cheese, exclusively made with organic full-cream sheep milk; 

Salting: stewed; 

Shape: humpbacked truncated cone; 

Production area: Sardinia; 

Clotting: milk is first fermented with enzymes and then curdled at a temperature of 36°C with lamb rennet paste; 

Aging: up to 5 months as table cheese, over 5 months for grating, too; 

Size: 16 cm in diameter; 

Weight: from 2.5 kilos 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.