“Rigatello” Aged Tuscan Pecorino Cheese
“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.
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“Rigatello” Aged Tuscan Pecorino Cheese.
“Rigatello” Aged Tuscan Pecorino Cheese is a product born from the decades of experience of companies that always keep an eye on the quality of raw materials and their processing which is based on gestures and techniques handed down for generations.
The sheep selected for the preparation of “Rigatello” Aged Tuscan Pecorino Cheese are raised in the wild and free to feed on all the natural components that the territory can offer them, without the need to use stimulants and artificial foods that can alter the taste of the milk and, consequently, the quality of the cheese.
The milk collected is carefully selected by the local farms in order to always have the guarantee of bringing an excellent quality cheese to your table. After being harvested, rennet, salt and lactic ferments are added to the milk which give life to a cheese with excellent taste characteristics.
Aging, which reaches 120 days, allows you to savor a pecorino with a pleasant, decisive flavor and a pleasantly aromatic aftertaste.
The maturation of the pecorino takes place within environments with the right level of heat and humidity so that the whey is slowly eliminated and complete maturation begins. After having been salted and after having treated the rind with olive oil and preservatives, the forms of “Rigatello” Aged Tuscan Pecorino Cheese are left to mature in suitable rooms and periodically checked. After processing, the paste is compact and free of holes, but equally crumbly and persistent on the palate.
As for food pairings, the “Rigatello” Aged Tuscan Pecorino Cheese can be appreciated in various ways. Inserted inside a tasty platter for appetizers or aperitifs with Tuscan Ham and Tuscan Salami, it can be enjoyed together with various types of jams, dried fruit or fresh sauces that balance its strong and aromatic aftertaste.
“Rigatello” Aged Tuscan Pecorino Cheese is also delicious grated on a good plate of simple or richly seasoned pasta, as well as on a traditional peasant soup and more.
Size: 350 g. Vacuum packed product.
Characteristics: Compact paste without holes and but crumbly. Taste with a strong impact with a sweet and persistent aftertaste.
Organoleptic characteristics: curing 110/120 days approximately, format: canestrato.
Ingredients: Pasteurized sheep's milk, salt, rennet, ferments. Crust treated with olive oil and preservatives E 235, E 200. 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.)
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- Salt (gr.)
- Type of
- Pecorino Cheese
- Cheese aging
- Sheep's Milk
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“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.
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“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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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.
“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.
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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