“Crosta D'Oro” Aged Pecorino

“Crosta D'Oro” Aged Pecorino.

“Crosta D’Oro” Aged Pecorino contains the most ancient traditions, flavors and tastes of classic Tuscan cuisine.

Its origins date back to the years of the conquests of the Etruscans and the Romans, two peoples highly skilled in the art of breeding and pastoralism. The fame of pecorino has remained unchanged over the centuries, traveling from the noble tables of Plinio Il Vecchio to reach, around 1400, the court of Lorenzo Il Magnifico.

Even today, “Crosta D’Oro” Aged Pecorino is produced exclusively with Tuscan national sheep's milk and following the ancient techniques of craftsmanship that make it a unique product of excellent quality.

Aged Tuscan Pecorino is easily recognizable by the consistency of the paste, semi-hard and straw yellow in color, as well as by the golden, smooth and thick crust.

Traditionally, the best time to make Aged Pecorino is the month of March, since with the arrival of spring the milk harvest was always very abundant: this type of cheese is in fact also known as “cacio marzolino”.

The aging lasts from a minimum of 150 days to a maximum of 10 and the curdling is performed exclusively with animal rennet. This last operation reduces the previously coagulated milk into fine grains, about half a centimeter thick.

Thus begins the real aging phase, in which the Pecorino forms are left to rest in an humid environment that favors the release of the whey. Then we proceed with the salting, which in the case of this aged cheese must be very short (maximum one day). The wheels are then transferred to airy environments suitable for maturation and, periodically, they are turned. Finally, we proceed to the typical branding.

“Crosta D’Oro” Aged Pecorino is a rich and nutritious food that goes perfectly with different types of dishes. It can in fact be combined with various types of first and second courses, be consumed alone as an aperitif or tasty appetizer, and can even be accompanied with honey, citrus jams or pears and compotes.

One of the simplest and most delicious recipes to prepare are “Paccheri Rigati” with Tuscan Pork Jowl (Gota), olives, cherry tomatoes and “Crosta D’Oro” Aged Pecorino. Before anything else, you need to put the Tuscan Pork Jowl (Gota) cut into strips, a couple of garlic cloves and a drizzle of oil in a pan. Once the cheek has become crunchy, add a finely chopped chilli pepper, half an onion and let it brown over low heat. Now you can add some cherry tomatoes cut in half and a few tablespoons of tomato sauce. When cooked, add some green olives cut into rounds and a generous sprinkling of aged “Crosta D’Oro” Aged Pecorino, to mix all the ingredients and make the dressing creamier. You just have to dress the “Paccheri Rigati” with the sauce just made, add some more flakes of aged pecorino and accompany the dish with a full-bodied Tuscan red wine such as the Chianti Riserva Camperchi.

Size: 350 g. Vacuum packed product.

Ingredients: Pasteurized sheep's milk, salt, rennet, lactic ferments. Crust treated with grapeseed oil. Inedible rind. Origin of milk: Italy.

How to store: Store in the fridge between 0° C - +4° C.

Average expiry: 90 days.