Aged Tuscan Pecorino Cheese PDO
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.
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Aged Tuscan Pecorino Cheese PDO.
Aged Tuscan Pecorino Cheese PDO, a hard cheese made from sheep's milk from Tuscany, is characterized by a thin, compact, uniform and smooth yellow crust, while its texture is characterized by a pale straw yellow color and irregular holes. , fine and well distributed.
The scent emanating from Aged Tuscan Pecorino Cheese PDO is delicate and recalls the smell of dried fruit and hay.
The production of this cheese takes place at the Caseificio Matteassi Onelio, in Tuscany, according to an ancient recipe, handed down by generations of cheesemakers.
During the seasoning period, the pecorino forms are stored inside the Foiano della Chiana plant, kept on spruce wood boards and hand-cared for by the seasoning staff.
The minimum aging of the Aged Tuscan Pecorino Cheese PDO is 120 days, after which it is vacuum packed.
The Aged Tuscan Pecorino Cheese PDO from the Caseificio Matteassi Onelio is suitable for consumption at the table, or grated, to enrich dishes such as Ribollita, both alone, embellished with seasonal fruit and vegetables, jams and honeys.
Aged Tuscan Pecorino Cheese PDO is sugar-free and combined with honey finds a balanced compensation. The combination with this natural food leads to unique sensations given by the contrast between the slightly spicy taste of Pecorino contrasted by the sweetness, creaminess and delicacy of honey. The honeys indicated to accompany pecorino are those of strawberry tree, wildflower, acacia, chestnut, sunflower or marruca.
But that's not all, from appetizers to desserts, Aged Tuscan Pecorino Cheese PDO can be used in many recipes, even the last minute ones which, in case of unexpected guests, can help the hosts to create simple and quick dishes, such as for example in a cutting board combined with Tuscan Salami and PGI Finocchiona.
Size: 450 g. Vacuum packed product.
Characteristics: Sheep's milk from Tuscany. Thin yellow rind, uniform, smooth, compact. Pale straw yellow colored paste, with some irregular and well distributed holes. The smell is well perceptible, delicate, of dried fruit and hay.
Organoleptic characteristics: minimum 120 days maturation, format: straight side.
Ingredients: Pasteurized sheep's milk, salt, rennet, indigenous enzymes. Surface treated with seed 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.)
- of which sugars (gr.)
- Protein (gr.)
- Salt (gr.)
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- Pecorino Cheese
- Cheese aging
- Sheep's Milk
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“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.
“Crosta D’Oro” Aged Pecorino is a typical product of Tuscan artisan cuisine, characterized by a thick golden crust and an intense and enveloping aroma. Aged for a minimum of 150 days up to a maximum of 10 months, it acquires a strong and slightly spicy flavor. The paste is compact and easily soluble, which makes it perfect for flavoring or accompanying first and second courses.
“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.
“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.
Those who appreciate the classic cheeses of the long Tuscan tradition will surely have already tasted the sweetness and delicacy of Slightly Aged Tuscan Pecorino Cheese PDO. Produced with sheep's milk, salt, rennet and selected indigenous enzymes, it is a white, soft cheese with a texture that fills the palate to become immediately crumbly. The minimum aging is 20 days, as required by the PDO mark, but it can also be extended up to 60 days.
Semi-Aged Tuscan Goat Cheese, produced with goat's milk only, represents one of the best excellences of the Tuscan tradition. With a very strong flavor, combined with the sweetness of a jam or honey, it guarantees a sensory experience of the taste buds absolutely not to be missed.
“Maestro” Semi-Aged Tuscan Pecorino Cheese.
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“Giovane” Slightly Aged Pecorino is a soft and easily spreadable cheese made in Italy with high quality ingredients, using only Italian sheep's milk. Its intense and delicate taste at the same time makes it very versatile in the kitchen, but it can also be eaten raw.
“Crosta Rossa” Semi-Aged Pecorino is a cheese made in Italy using high quality ingredients, produced through an artisanal process that includes an aging of about sixty days. Following this period, the product is processed in crust by combining olive oil and tomato concentrate.
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“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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