First sheep's salt

Raw milk sheep's cheese: young pecorino at its first salting, sweet and already full of character

Pecorino cheese picked at its very beginning: soft, white cheese, a sweet milky flavor, and the promise of flavor to come.

The First Salt of Sheep by Verdetti Catia

Verdetti Catia's Primo Sale di Pecora is pecorino at its most fragrant: raw sheep's milk, rennet, and salt, crafted with the expertise of the Pistoia Mountains and finished with the first salting, when the curd is still white, soft, and supple, with a sweetly milky flavor and a subtle saltiness. The raw milk process preserves the aromas of the pasture and the live enzymes of freshly drawn milk: each wheel tells the story of the grass, the season, and the sheep that made it. A versatile and gentle cheese, perfect for both table and cooking, it will appeal to those who find aged pecorinos too bold.
 
 
 

The roots of this Primo sale are deep in tradition

Primo Sale (first salt) was born from a greedy impatience that became a tradition: in the shepherds' cheese factories, pecorino destined for a long aging period received its first salting just a few days after birth—and it was there that someone, invariably, would "steal" a young wheel to taste it immediately, without waiting for months in the cellar. That fresh, sweet, and milky cheese was so popular that it earned its own name and status: the "primo sale" (first salt). From a stolen cheese from a home to a classic of Italian sheep's milk tradition: the most delicious story a cheese can tell.
 
 
 

Choosing Primo sale di Pecora means taking care of yourself

Primosale combines the benefits of sheep's milk with the lightness of a short maturation process: abundant high-quality, complete proteins, calcium and phosphorus for bones and teeth, B vitamins and vitamin A, with a naturally lower salt content than mature pecorino cheeses. The raw milk preserves live enzymes and aromatic complexity, while the young cheese is soft and digestible. It's a sheep's milk cheese suitable for the whole family: hearty for athletes, mild for those seeking flavor without excessive saltiness.
 
 
 

How to Best Use: Sheep's First Salt

• PRIMOSALE ON THE GRILL — Its compact dough was born for the fire: thick slices seared in a hot pan until the crust is golden, served with Organic Romanesca courgette grilled and the Organic Mixed Colorful Peppers in the pan: a vegetarian second course that leaves you with nothing to regret.
• SICILIAN BEAN CAKE — The ancient marriage of broad beans and pecorino cheese: prepare a rustic cream with the Organic Hulled Broad Beans, raw oil and generous flakes of primosale cheese that barely melt in the heat of the cream: simple cuisine, very rich flavour.
• THE CRISPY SALAD FOR THE COLD SEASONS —When the garden becomes bitter, the primosale sweetens: sweet cubes on a bed of Sugar Loaf in strips and Curly Cabbage massaged with oil and lemon: perfect contrast between lactic and bitter.

The Producer: Catia Verdetti

A shepherd and cheesemaker from the Pistoia Mountains, Catia Verdetti processes the raw milk from her sheep within the Slow Food Presidium for Pecorino della Montagna Pistoiese: a supply chain that begins in the pasture and ends in the basket, without ever leaving the farm.
 
 
 

Ingredients

LATTE Raw sheep's milk, rennet, and salt. Origin: Italy.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1160 kJ / 280 kcal
• Fat: 22 g, of which saturated fatty acids: 15 g
• Carbohydrates: 1,5 g, of which sugars: 1 g
• Protein: 18 g
• Salt: 1,2 g

Indicative average values ​​for the primosale sheep category.
 
 
 

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