12,00€
Pecorino produced with thistle vegetable rennet. The name derives from the custom of shepherds, in the ancient forms of cheese making, to use thistle flowers. Hence the name caciocardo.
Preserved in fern leaves to maintain the slightly herbaceous taste. Firm and defined paste, crumbly and soluble. Typical cheese of the tratturi and reminiscent of the meadows.
Delicate and tasty on the palate, semi-seasoned pecorino suitable to be eaten in the dish accompanied by compotes or to be used for condiments if grated in flakes.
Unlike all other pecorino cheeses, Caciocardo is produced with a vegetable rennet, Cardo Mariano rennet.
The Cardo is a very common plant within the Monte Cucco Park.
Slice of about 350 g, vacuum packed.
Ingredients: Sheep’s milk, milk thistle rennet, salt, enzymes, aromatic herbs
Nutritional values: Fats 31.4 g of which saturated 18.2 g, Carbohydrates 1.6 g of which sugars 1.6 g, proteins 23.7 g, Salt 1.58 g.
Nutritional values per 100g of product.
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