Slightly Aged Tuscan Pecorino Cheese PDO
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.
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Slightly Aged Tuscan Pecorino Cheese PDO.
Slightly Aged Tuscan Pecorino Cheese PDO falls into that category of cheeses that preserve an ancient tradition that has always been appreciated not only in Italy, but throughout the world. Much of the goodness of this product still much sought after and appreciated is due, in addition to the high quality of the raw materials that compose it, also to the expert hands of the Tuscan cheesemakers who are handed down, from generation to generation, the genuine recipe of a product from excellent quality.
Its shape is cylindrical and consists of a thin and soft straw yellow colored rind. The paste has a color ranging from white to light yellow and is soft and uniformly marked by irregular holes. Its consistency on the palate is medium soft without being too elastic and the flavor that is immediately perceived is sweet, delicate with references to fresh butter and mountain hay.
As already mentioned, Slightly Aged Tuscan Pecorino Cheese PDO is made with sheep's milk coming only and exclusively from pastures in the area of origin.
After being collected, the milk is coagulated and, after adding the rennet and native lactic ferments, inserted into special molds so that the excess whey is eliminated through manual pressing or steam stewing. Salting takes place in brine for eight hours, after which it is matured in cells with a temperature between 5° C and 12° C for a period of at least 20 days.
As for its combinations, Slightly Aged Tuscan Pecorino Cheese PDO is very versatile like many other dairy products of the long Tuscan tradition. In fact, it finds space inside a large cutting board accompanied by other types of traditional cheeses or cured meats, such as Cinta Senese PDO Salami and PGI Finocchiona. Its flavor is further enhanced even when it is accompanied by jams and honey or inserted in first and second courses with an intense flavor, such as ravioli, meat or vegetable rolls, accompanied by a good “Chianti Riserva” - Camperchi wine that enhances the thousand nuances.
Size: 400 g. Vacuum packed product.
Characteristics: Soft rind of pale straw color. White or pale yellow paste, with fine holes, regularly distributed with a slightly crumbly consistency. Fragrant, characteristic flavor, defined as "sweet".
Organoleptic characteristics: Seasoning: 20 days minimum. Format: straight barefoot.
Ingredients: Pasteurized sheep's milk, salt, rennet, indigenous enzymes. 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
- Slightly Aged
- Sheep's Milk
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