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The 100% Italian sheep’s milk from local farms makes the flavor of the Sanguineto Cheese Factory half-seasoned Red Pecorino cheese unique. There are few and simple ingredients: milk, probiotics, rennet and salt and a seasoning between 60 and 70 days, during which it is treated externally with tomato paste. It has a soft and delicate taste, a compact consistency and the flavor of a good Tuscan cheese.
| Origin territory | Montepulciano |
| Ingredients | Milk, probiotics, rennet, salt |
| Format | About 300 gr |
| Certifications | No |
| Allergens | Milk and derivatives |
A narration with the voice of whom everyday lives, eats and cultivates in Valdichiana. You will find this in our newsletter that will follow the seasonality of Valdichiana.
Client support
Valdichiana Eating team answers on Whatsapp at the number +39 3913862801 from Monday to Friday from 9:30 a.m. to 1:30 p.m. and from 2:30 p.m to 6 p.m.
During weekends we are in the countryside to eat!
For tailored requests write us at:
info@valdichianaeating.it
First please take a look at our FAQ section.
VALDICHIANA EATING is a project created by:
Strada del Vino Nobile di Montepulciano
e dei Sapori della Valdichiana
PhotoCredits: Francesco Gorini, Carlo Pellegrini, Celeste Ferrara Credits: WeCaptains
