Pecorino la Brinata is a fresh cheese of pure sheeps' milk. The surface of the edible rind is crusted with a delicate white mould, resembling felt, which makes the fresh cheese even softer and tastier by favouring the growth of typical microflora. The production process is quite complex because, only a correct balance between humidity and temperature during aging can ensure uniform moulding of the rind. This cheese is best eaten with its rind.
Pasteurized sheep's milk, salt, rennet, lactic ferments, selected mold cultures.