Romagna Terre

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  Flavoured Cheese

  Pecorino Canapa – Sheep’s milk with hemp

  $45.31 – 400 gr

  Pecorino Canapa is produced in Emilia Romagna.

  The sheep’s milk is heated, and calf rennet is added to create the “cagliata”. This paste is then broken, and half-cooked and hemp flowers are added. The forms are then salted for 80 to 100 days and left to ripe for eight to 12 months prior to release.

  It has a sharp, salty, and spicy flavor. It is usually eaten on its own or grated in pasta.

  This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.

  $45.31

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  Aged Cheese

  Pecorino Monaci – Sheep’s milk with beeswax full wheel

  Made with sheep’s milk pasteurised at 72°C, cooling at 32°-35°C.

  Cheese cultures are added and mixture is left to ferment, after which rennet is added and the mixture coagulates.

  The curd is broken up and drained into moulds.

  The cheese is then brined and dried in a cold room at 6°- 8°C. Final stage of maturation in a cold room at 8°C for about 30 days and then it’s covered with beeswax.

  $45.99

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  This product has multiple variants. The options may be chosen on the product page