The saffron cheese it is a pecorino type cheese

with a compact soft texture flavored with saffron and black pepper with a particularly delicate flavor.

Consumption Saffron cheese, being a fresh cheese, can be served as an aperitif accompanied by local cold cuts, jams and pickles or for the preparation of first and second courses.

Pecorino cheese and honey with saffron Pecorino and honey with saffron Here is a quick and original appetizer to prepare: pecorino and honey with saffron. It is now known that cheeses can be combined with jams, marmalades and various types of honey depending on the seasoning of the cheese. In this recipe the original touch is sought by offering wildflower honey or acacia honey, flavored with saffron as an accompaniment.

It is recommended to choose saffron in stigmas or in powder, as long as it is real saffron without artificial flavors and dyes. Pecorino cheese must not be aged for a long time, beyond four months, whose taste is recognized because it is intense and spicy. The right seasoning of the pecorino cheese adopted in this recipe is about 20 - 60 days. For the recipe of pecorino and honey with saffron we recommend the Sardinian pecorino D.O.P ..

However, our beautiful country fortunately offers several regional pecorino, always recognized, such as the Sicilian pecorino, which is equally well suited for this recipe. Data sheet General informations Sales denomination: Saffron cheese. Ingredients: pasteurized sheep's milk, salt, rennet, selected lactic ferments, saffron, black pepper.

Packaging: vacuum-packed or thermoformed bag.

Size in Kg: 1.

Expiry: 120 days.

Seasoning: 10 days.

Storage temperature: + 4 Â°

Appearance of the product Shape: canestrata

Pasta: compact Rind: natural

Organoleptic characteristics

Color: intense yellow Flavor: saffron, fragrant Taste: sweet, spicy, distinctive Average nutritional values ââx 100 gr Energy value Kcal / KJ: 402/1682 Proteins: 24 g Carbohydrates: 0 Fat: 32 g Calcium: 850 mg