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.
After the being curd for 1 month, this pecorino is then massaged by the dairymen with tomato paste. Curd is soft, white and compact almost without holes. Delicate taste.
Ingredients: Pasteurised sheep milk, rennet, salt, lactic enzymes