BRIGANTE SAFFRON & BLACK PEPPER (253)1.5Kg
Description
IMPORTANT NOTE: By ordering 1 you will receive 1 piece weighing approximately 1.5kg.
Brigante
by Pinna is a young sheep's milk cheese hailing from the beautiful Island of
Sardinia. Aged for 20-30 days, this delicate, mild cheese is formed in basket
weave moulds, an ancient technique that has been used by shepherds who made
pecorinos by pressing curds directly into woven baskets. Pinna then adds fresh
saffron and black peppercorn during the cheesemaking process, resulting in a
cheese with a rounded herbal quality and inviting bite. This lovely cheese has
a delicate milky aroma and springy interior. Perfect for any cheese board with
charcuterie and olives. Enjoy the Brigante with a mild, fruity red or crispy
white wine. Made from pasteurized sheep's milk.
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Brand:PINNA
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Units (per carton):3x1.6kg
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Sold By:KG
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PINNAUnits (per carton):15X200gExpected Date:10-03-2025CHPE004Pecorino Romano is a hard cheese made from sheep's milk. Dating back thousands of years from ancient Roman times. It is made in accordance with strict regulations, cured with salt it has a creamy white with a firm texture and grainy surface. Aged for 5-8 months ideal for grating has a salty unique flavour
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IMPORTANT NOTE: By ordering 1 you will receive 1 piece of cheese that weighs approximately 2kg. Priced by the kilo.
Aged for at least 100 days. The aroma is full and characteristic, of milk and smoked. The flavour is intense, rich and complex, persistent, with a spicy note. It is an important cheese, to be enjoyed calmly. It is splendid accompanied by savoury bread and a great red wine. Grated, it gives aroma, flavour and character to pasta and soups. Enjoying it with sweet grapes or ripe figs is a great way to end a meal.
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IMPORTANT NOTE: By ordering 1 we will supply 1 piece weighing approximately 3kg. Priced by the kilo.
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IMPORTANT NOTE: By ordering 1 you will receive 1 piece of cheese that weighs approximately 1.4kg. Priced by the kilo.
Pecorino Romano is a hard cheese made from sheep's milk. Dating back thousands of years from ancient Roman times. It is made in accordance with strict regulations, cured with salt it has a creamy white with a firm texture and grainy surface. Aged for 5-8 months ideal for grating has a salty unique flavour.
