Traditional Red Wine from Etna “I Vigneri”
Aperitifs with friends – Dinners with friends
It’s a delight when melted and left to drip on bread
|Made by Sardinian shepherds from the raw milk of only Sardinian sheep|
|Matured 2 to 4 months|
|Smoked with beech wood as per tradition|
Pecorino is the quintessential Sardinian cheese. On the island, this cheese has very ancient origins. It was prepared by indigenous peoples with raw milk in which hot stones were dipped in order to heat it and slowly bring it to coagulation.
The strong and never mundane taste of Sardinian pecorino is the result of the very land where it was born: here the grazing sheep eat wild herbs and shrubs of the fragrant Mediterranean scrub, such as myrtle, sage, laurel, juniper and many others.
Rosa Canu’s aged pecorino is made only from the raw milk of her sheep, smoked with natural beech shavings and left to mature for 2-4 months. This process is in every way similar to that used for the production of Fiore Sardo, the quintessential cheese of Sardinian shepherds, with a shorter aging period.
On the nose the smokiness is present and on the palate the cheese is tasty and savory.
It should be savored with a good Italian red wine, and if you want to identify with the true spirit of the people of Sardinia, the best way to enjoy it is melted and drizzled on a large slice of bread: in Sardinian homes during cold winter evenings, people gather around the fire and melt the cheese thanks to its warmth!
INGREDIENTS: Raw sheep’s milk, Natural calf rennet powder, Salt
Cheese is the most produced and most varied food in Italy. Every small town has its own methods and raw materials, passed down through the centuries to this day. But if it is such an ancient source of sustenance, consumed since time immemorial, can cheese be harmful to human health? The answer is quite clear, however, it is important to make distinctions.
Our ancestors used to consume cheese made from unprocessed milk milked from healthy, free-range animals. In recent years, however, the spasmodic pursuit of quantity has penalized the quality of life of dairy animals and consequently the quality of cheese. The pasteurization to which milk is subjected also deprives cheeses of all the microflora and nutrients so useful to the human organism.
The solution then can only be one: progress by moving backward. Raw milk cheeses, rich in vitamins, positive microbacteria and natural nutrients still exist and are what is healthiest you can eat.
By choosing cheeses from small producers you are assured of the healthy origin of the milk and the authenticity of the resulting cheeses. You will benefit in taste, nature’s true taste, in health, and you will help rebalance man’s relationship with animals. Can you ask for anything better?
We receive your order, prepare it and ship it in 24/36 hours.
We are aware that excellent products need excellent packaging and at the same time we cannot risk damaging in any way the precious Italian culinary jewels: for this reason our warehouse is equipped with temperature and lighting ideal for food preservation and the most delicate ones (cheeses, cold cuts and craft beers) are stored inside cold rooms. During shipping, on the other hand, each product is protected with the packaging most appropriate to its characteristics.
Cheeses and cured meats, which despite being aged require special care, travel accompanied by a special slow-release gel ice inside isothermal bags: in this way freshness is preserved until the goods arrive at your home.
For our craft beers, which are unpasteurized and therefore more sensitive to high temperatures than normal, we use a special isothermal bubble wrap, which can ensure that the accumulated cold is maintained for the shipping time while protecting the bottles from shocks.
To secure the precious bottles of Italian wine, we have equipped ourselves with special inflatable bags, designed solely for the purpose of immobilizing and protecting this product inside the box.
For jars containing a thousand Italian goodnesses, we use special protective bubble wrap liners.
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