Sabah Pecorino Cheese

The cheese matures for approximately 3 to 6 months under strictly controlled temperature and humidity conditions. This aging drives moisture loss, fosters subtle calcium lactate crystallization, creates a firm grating texture, and concentrates its distinctive savory profile.

Thanks to its bold umami note and grating characteristics, it is heavily demanded for classic Italian pasta dishes (Carbonara, Cacio e Pepe), premium Caesar salad dressings, artisanal pizza finishing, and upscale bakery savory fillings.

The cheese is packaged in heavy-duty barrier vacuum shrink bags as whole blocks (approx. 1–2 kg wedges or wheels) and standard retail cuts. The airtight packaging preserves internal moisture and prevents aroma absorption during storage.

Owing to its low moisture and natural salinity, Sabah Pecorino boasts a shelf life of 6 to 9 months when sealed under 4°C to 8°C chilled conditions. It demonstrates strong resilience against spoilage during warehouse holding.

Yes. High freight rates and customs tariffs on imported European cheeses make Sabah Pecorino an attractive, cost-efficient domestic equivalent. It delivers the desired flavor profile while reducing input costs for institutional caterers.

All commercial batches can be accompanied by an official Certificate of Analysis (COA) specifying dry matter, butterfat ratio, microbial clearance, and national veterinary health clearances required for domestic distribution and customs clearance.

After opening the vacuum seal, the cheese wedge should be tightly wrapped in parchment or breathable cheese film and stored chilled at 4°C. Plastic wrap should be changed periodically to prevent surface sweating or hardening.