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Pecorino pure sheep left to mature for a period of more than six months. It has a distinctive flavor of pure sheepskin , it is recognized for the crust too dark for its great taste and a little piccante.Formaggi

The cheeses have a high nutritional value , so that can be defined as a real concentrated ( to a greater or lesser density depending on the water content ) of the nutritional quality of the milk ( with the exception of Lactose and a part of Proteins remained in the serum ) .

If we add to this the favorable characteristics of their shelf life, reduced in volume and easy to transport , it completes the picture of a food excellent both in terms of taste and nutritional qualities of the one below .

A food that lends itself wonderfully to serve as a corrective of the shortcomings of certain diets or unbalanced and incomplete ( as are, for example , vegetarian diets extreme ) and supplement , especially in the diets of children and the elderly.

energy

The cheeses are high in energy (they are a real food , not a condiment or a complement to the meal ! ) And a protein concentrate of high quality ( up to ten times the values of the starting milk ): 150 grams of cheese, enough to cover the protein requirement of an adult.

Moreover, the quality of these proteins is perfectly suited to its particular richness in some essential amino acids, to compensate for the shortcomings of plant proteins in the diet.

The main contribution to the energy value of the cheeses is given from fat, present in different amounts depending on the variety , while cholesterol is present in varying degrees in cheeses from 60 to 100 milligrams per 100 grams (for a maximum recommended daily intake of 300 milligrams ) .

Fats , or lipids, are not only a source of energy. Are present in the human body to perform other important functions : they are essential components of cell membranes, carrying the