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“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.

“Rigatello” Aged Tuscan Pecorino Cheese

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€22.90
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“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.

10-070-007002

Average nutritional values for 100 g of product - Product features

Energy (kJ/kcal)
1918/463
Fat (gr.)
38
Of which saturates (gr.)
28
Carbohydrate (gr.)
1,6
of which sugars (gr.)
0,5
Protein (gr.)
27
Salt (gr.)
Type of
Pecorino Cheese
Cheese aging
Aged
Milk
Sheep's Milk

Specific References

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5
10/11/2021|Molto Buono

Pecorino Stagionato molto buono

5
10/09/2021|Ottimo

Ho trovato eccellente il prodotto. posso dirvi che consiglio di acquistarlo.

5
09/28/2021|ottimo

Ottimo prodotto.

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“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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