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Tegola  is produced only in spring with the best sheep’s milk.
After 4 months of aging in the cell it is covered with tomato sauce and olive oil, its red skin is therefore edible.
It has a mature and intense taste but with a softer dough than the classic aged pecorino.

Artikelnummer: n. v. Kategorie: Schlagwörter: ,

Milk temperature at 33°c with added ferments
Calf rennet
Broken curds and dried for 1 hour
Poured curds in containers and steamed
Salted in brine
Aged in cella at 12°c for 4 months
Added oil or tomato paste on surface
After 5 months ready to consume
Sold whole square cheese 2kg or smaller

Zusätzliche Informationen


500 gr., 1 Kg.