The cheeses
Norcia, the capital of gastronomy
The flavors of Norcia were imposed on the market due to their quality. Flavors are typical of the mountain, which fit the palate of even the most demanding consumer. The philosophy of the butcher is giving consumers what they want: the qu
breath, and in addition to the black truffle, the city offers a gastronomic journey full of valuable nutrients.
The cheeses
The cheeses of Norcia are largely obtained from whole milk or skimmed. They are products with high nutritional and organoleptic grading policies.
The pecorino cheese are part of a series of hard cheese, made from sheep's milk. The flavor is more pronounced, while the slightly salty and spicy. In the mountains of Norcia are many pastors who have large herds and who are dedicated to dairy farming. Very exquisite is the ricotta, obtained by cooking the whey.
Is sold in pyramid shapes, which are the signs of the baskets of the shepherds, in which is placed to drain for 24 hours. The cheese should be eaten fresh. Norcia also produced goat cheese, from which you can obtain the mozzarella or ricotta.
The Caprilli have a characteristic pungent goat, due to the quality of the fat is particularly rich in capric acid, caproic, and capric. These cheeses are easily digestible for the size of fat globules, which are smaller than the fat of cow's milk. The cheeses are products of low cost and high nutritional value, given the presence of many vitamins in milk. The recent studies have shown that an ounce of cheese provides a minimum of 300 calories and protein, equal to the content of 250 grams. of meat. Norcia takes precedence over the cheese traditionally pastoral.