DESCRIPTION: 4 wedges of pecorino cheese: 1\4 red-rind pecorino cheese + 1\4 black-rind pecorino cheese +1\4 pecorino cheese from val d’orcia aged with ash +1\4 pecorino cheese “fior del pastore”, to be kept in a cool place.

INGREDIENTS: pasteurized sheep’s milk, bacterial culture, rennet, salt.

AGING: 45-60 days for the red-rind pecorino cheese, 90-120 days for the black-rind pecorino cheese, 45-60 days for pecorino cheese aged with ash, 45-60 days for pecorino cheese “fior del pastore”.

APPROX. NET WEIGHT: 45,86 ounces – 2,865 pounds – 1,3 kg.