The utilization of vegetable rennet adds panache to this pecorino that makes it gentle on the palate with a slightly bitter aftertaste, typical of artichokes.
It is ideal in vegetarian diets.
The vegetable rennet pecorino comes from a very ancient tradition typical of the Volterra Cliffs.
In the history books about local traditions, we can indeed find numerous references to the famous Volterra Cheese, known for its utilization of vegetable rennet obtained from the flowers of wild artichokes, widespread in the region.
The vegetable rennet is obtained by cold-water extraction of enzymes present on the artichoke flowers, gathered during summer and left to dry in the dark for about five days.
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