Pecorino cured in Hay - Tuscany

Seasoned according to the tradition, inside a terracotta jar and then covered with hay. The role of the hay was to protect the cheese from the bugs and to slower the curing phase. 

Ingredients: pasteurised sheep milk.

Usage:

• Open the vacuum-seal packaging at least 10 minutes before using the product.
• In order for the cheese preserves all its flavor and its taste, remember to remove it from the refrigerator an hour or two before serving and bring it back to room temperature. You can dry it with a cloth or kitchen paper. This practice is especially useful if the cheese is vacuum-sealed. The cheese should never be frozen.

Storage tips:

• To store cheese and keep it fresh longer, you have to follow some easy rules to preserve taste and aroma. Our suggestions will help you avoid waste and preserve the cheese as long as possible without losing its flavor. You can apply these rules to preserve all kinds of cheese.  In general cheese have 4 enemies:  Drying: Without the right humidity, it dries out and lose all its properties  The lack of air Too cold: alters the organoleptic properties Too hot: increases chance of fermentation and perishability

Keep it at the right temperature to maintain product quality: Fresh cheeses should be placed in the coldest part of the fridge (2° to 4 °C), aged cheeses in the warmest part of the fridge (8° and 10°) while all the other kind of cheese in the middle part of the fridge at 6° and 8 °. 
Never use the plastic wrap that comes with it ( if vacuum-sealed):
Store cheese in paper: For more or less aged cheese the best solution is to keep them in food paper. The paper is porous and protects the cheese from exposure to air, but at the same time allows him to breathe. Remember to replace it every time you consume the cheese.
Although packaged, cheeses must not remain in contact with unwashed vegetables and legumes, as this could cause bacterial contamination.