/ / Cave-aged Pecorino

Cave-aged Pecorino

Contains E235 preservative

Sheep's milk Pecorino aged in a volcanic-tuff cave for 60 to 90 days. The non-edible rind is treated with E235 and oils.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains dairy
$120.90 100 g · lowest price at EMILIA FOOD LOVE USA
Price and stock checked Oct 29, 2026
Key nutrition facts
459caloriesPer 100 g
Protein
29g▲
Fiber
—
Added sugar
—
Sodium
—
Saturated fat
27g▼
▲ raises the score · ▼ lowers it · From the product page
Ingredients: Pasteurized sheep's milk, salt, rennet, starter culture
71 / 100
Good Scored automatically
Weighted as dairyHigh confidence · Scored on 9 of 11 inputs, 2 claims verified
Nutrition · counts 30%62
Ingredients · counts 20%90
Processing · counts 15%60
Sourcing · counts 20%70
Transparency · counts 15%75
Why it scores 71
Nutrition 62 · Compared with other cheeses: more saturated fat (27 g), more protein (29 g); no added sugar per 100 g
Ingredients 90 · Grapeseed oil, 7th ingredient (seed oil, −10, ClearShelf standard); no dyes or artificial sweeteners
Processing 60 · Aged sheep's milk cheese; rind is treated with E235 and oils
Sourcing 70 · The brand says products come from Emilia's plains and hills
Transparency 75 · Full ingredient list, cave-aging details, and the brand's Emilia origin statement
Rind treated with E235 and oils
Evidence behind the Ingredients deductions
ClearShelf standard−10 for grapeseed oil · our house standard, not a medical claim
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Pasteurized sheep's milk Salt Rennet Starter culture
4 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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