Pecorino di Rocca is one of the best results of the Tuscan dairy tradition. It is made following secret and ancient artisan techniques, using fresh Italian pasteurised sheep's milk . The milky white semi hard texture is matured for at least 90 days at our cheese factory, at that point it has a particular sweet flavour, it delicately melts in ones mouth and leaves a pleasant taste to the palate. The drums are produced and matured in five sizes: 0.5 kg., 1.5 kg., 2.4 kg., 5 kg., and about 12 kg. The different size makes the texture slightly different; however, the characteristic flavour remains like a mark.
Pasteurized sheep's milk, salt, rennet, ferments. The rind is treated with linseed oil or, upon request, with beeswax and is not edible.
Milk and dairy products - pasteurised sheep's milk (ingredient)
No OGM derived products are used to produce the cheese
Minimum 90 days