Metello pecorino matured in chestnut skin is a Tuscan cheese made from sheep's milk. The cheese begins its maturing process in the dairy and is then transferred to the village of Metello on the Emilian Tuscan Apennines at an altitude of 1000 metres, where it completes its maturing process in completely natural conditions. At this stage, the cheese is covered with chestnut leaves which, as well as characterising it, give the pecorino the typical scent and aroma of chestnuts. An excellent cheese for a meal, with a strong yet unique aroma.
Pasteurised sheep's milk, Volterra salt, rennet and milk enzymes. Surface treated with preservatives E235, E202 and chestnut peel. Pasteurised sheep's milk, salt, animal rennet, cheese cultures. Surface treated with preservatives: E235, E202 and chestnut peel. Origin of milk: Italy (Tuscany - Lazio)