“Maestro” Semi-Aged Tuscan Pecorino Cheese
“Maestro” Semi-Aged Tuscan Pecorino Cheese.
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“Maestro” Semi-Aged Tuscan Pecorino Cheese.
Size: 350 g. Vacuum packed product.
Features: Sheep milk. White and crumbly paste. Pleasant flavor with a hint of sour aftertaste.
Organoleptic characteristics: Seasoning: 55 days. Format: bowl.
Ingredients: Pasteurized sheep's milk, salt, rennet, ferments. Crust treated with preservatives: E 200, E 235 and tomato concentrate. Inedible rind.
How to store: Store in the fridge between 0° C - +4° C.
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.)
- of which sugars (gr.)
- Protein (gr.)
- Salt (gr.)
- Type of
- Pecorino Cheese
- Cheese aging
- Sheep's Milk
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Pecorino Cheese With Fennel.
“Pistacchino” Pecorino With Pistachio is a cheese made with sheep’s milk from Italian farms. In the manufacturing process, pieces of pistachio are added to the curd, which give this pecorino its aroma, and it is made inimitable by the unique processing method with which it is made.
Pecorino Cheese With Chilli Peppers.
“Rigatello” Aged Tuscan Pecorino Cheese represents one of the most appreciated Tuscan excellences not only in Italy, but also abroad. Made using only pasteurized sheep’s milk and ingredients that refer to tradition, it is left to mature for about 120 days so that it can take on its characteristic intense flavor that goes well both at the table and grated on dishes.
Aged Tuscan Pecorino Cheese PDO is a traditional cheese, characterized by a hard paste obtained from pasteurized sheep's milk, with the addition of rennet and salt. Aged Tuscan Pecorino Cheese PDO has a minimum maturation of 120 days and is suitable for enriching traditional Italian dishes.
“Primo Sale” Slightly Aged Pecorino Cheese is a typical Tuscan soft cheese, obtained from first choice whole sheep's milk, subjected to a short maturing process and vacuum packed. It is characterized by a sweet and light flavor, as well as a very fresh and delicate scent.
“Rosso Valdichiana” Semi-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.
When it comes to Tuscan excellence, a careful eye can certainly not miss the taste of this cheese that represents the perfect meeting between two excellences of this territory that continue to delight old and new palates. We are talking about the union between the “Crosta D’Oro” Pecorino and the Vestri chocolate that, thanks to the intuition and the certified and guaranteed experience of the refitor and cheese researcher Andrea Magi, give life to a unique piece to be appreciated by the nose and, above all, by the taste.
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