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| Pecorino Romano Lupa
®To
produce "PECORINO ROMANO LUPA", pure sheep milk is utilized, ( sheep from our
own breeding), lamb rennet and salt are added. At the end of maturing, wich takes not less than 5 months, the cheese is produced in about 23 Kg ( 50 lbs) forms. It then gets manufactured vacuumpacked and principally commercialized in Canada and the U.S.A. |
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| The "PECORINO ROMANO " is one of the most typical traditional Italian foodsuff. |  |
| By requesting the cheese, it can be Preserved, utilizing protective wax in different colours. |  |
THIESILAT S.R.L. Zona
Circonvallazione - 07047 - Thiesi (SS) |
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