The cheese comes vacuum-sealed.
The producer is a generations old but still family run business from Pienza Area, province of Siena. A piece of Tuscany very famous for their Pecorino di Pienza and their wines such as Brunello di Montalcino or Montepulciano.
This pecorino is cured under ashes. Taste is sweet, with butter and ripe fruit scents.
Ashes dry the inner humidity of the cheese and the curd becomes then dry with real flakes.
Ingredients: Pasteurised sheep milk, rennet, salt, lactic enzymes