Pecorino Saracino is a briefly aged Italian sheep’s milk cheese in the Caciotta tradition.
It is a enjoyable, light cheese that doesn’t try and steal the show but is tasty in its own right.
4 – 6 weeks
Very mild lactic aroma. This just means it has pleasant milky, slightly acidic smell.
Initially a mild tang, finishing with a very mild milky sweetness. It isn’t very salty and I find it sticks your mouth a little.
A semi-soft smooth cheese. There can sometimes be the slight presence of tiny cavities.
A very pale yellow cheese with a thin yellow rind.
I like to include this on tasting/cheese plates and will happily munch on chunks of it right out of the fridge. I also like to add slices of it to green salads and it goes great in sandwiches and toasties.
Manufacturing and Salting Method
Handmade/traditional cheese making methods are used. I believe it is pressed into molds and brine salted prior to a brief aging.
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