“Il Grottarolo” Aged Tuscan Pecorino Cheese
“Il Grottarolo” Aged Tuscan Pecorino Cheese owes its name to the place of maturation where the cheese takes on its characteristic aroma and flavor that makes it fully part of the great family of Tuscan pecorino cheeses so loved both in Italy and abroad. Its production area is precisely the Valdichiana and its most important peculiarity for obtaining an excellent final result, in addition, of course, to the high quality of the raw material, is the aging in caves.
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“Il Grottarolo” Aged Tuscan Pecorino Cheese.
“Il Grottarolo” Aged Tuscan Pecorino Cheese is made using only pasteurized sheep's milk obtained from native specimens reared according to strict quality parameters in the Valdichiana area. After being processed and having assumed its characteristic shape, the pecorino undergoes an initial maturation inside the dairy for about three weeks. After this time, it is brought to carry out its actual maturation inside tuff caves for about 150 days, during which it takes on its definitive rich and decisive aroma and flavor.
Maturing in caves has been used since ancient times and has been rediscovered in recent years because it offers many advantages in a single solution, which increase the taste and flavor of cheeses. Think, for example, of the low light and low temperatures that characterize them, as well as the right level of humidity that give “Il Grottarolo” Aged Tuscan Pecorino Cheese, and other cheeses aged with this technique, a unique flavor and a recognizable aroma.
Despite the introduction of modern technologies, the cave maturing method has never been abandoned, on the contrary, it has been adapted to the times by equipping the caves with ventilation systems, webcams and cells that make the maturing process in the cave more controllable. all European rules regarding hygiene standards must be respected.
After about 150 days of aging in the cave, “Il Grottarolo” Aged Tuscan Pecorino Cheese has a straw-colored paste and medium-consistency holes. On the palate it is possible to immediately perceive a strong and pleasantly persistent flavor which is the product of aging in a cave.
As for the pairings, it is a type of pecorino that can be appreciated in a large cheese-based platter accompanied by jams and acacia honey to share an appetizer or an appetizing and strong-flavored aperitif with PGI Finocchiona and Tuscan Capocollo Cured Cold Cut. It is not unusual, however, that it is also used grated on first courses with full-bodied sauces that need an extra characteristic flavor.
In addition, its sapidity and strong smell find an excellent accompaniment to a classic Tuscan red wine such as “Chianti” - Camperchi.
Size: 500 g. Vacuum packed product.
Features: Matured in a cave. Compact and crumbly white paste. Taste with a strong impact. Pleasantly persistent aftertaste.
Organoleptic characteristics: Seasoning: minimum 150 days, format: dished side.
Ingredients: Pasteurized sheep's milk, salt, rennet, ferments. Crust treated with olive oil. Inedible rind.
How to store: Store in a cool and dry place.
Average expiry: 120 days.
Average nutritional values for 100 g of product - Product features
- Energy (kJ/kcal)
- Fat (gr.)
- Of which saturates (gr.)
- Carbohydrate (gr.)
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- Protein (gr.)
- Salt (gr.)
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- Pecorino Cheese
- Cheese aging
- Sheep's Milk
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