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Cacio rosso di Pienza
The cacio rosso from Pienza (Red Cacio from Pienza) is a cheese from the typical red color. The taste is sweet, medium intensity, is excellent served with cold cuts. Try this cheese with a good red wine like Brunello di Montalcino.
More details
ingredients
LATTE di pecora pastorizzato, sale, caglio, fermenti lattici selezionati, conservanti E203, E235, olio di girasole, concentrato di pomodoro in crosta .
Size
1.4 Kg
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Cacio rosso di Pienza
The red cheese from Pienza, has the crust of a red color due to the use of tomato sauce.
The Cacio Rosso di Pienza (Red Cacio from Pienza) is a traditional cheese from the Siena area. Its red colour comes from the olive oil and tomato sauce brushed by hand (hand-coated) on the rind. This process helps the cheese to have a longer life. Cacio Rosso is made only with sheeps milk and it is characterized by a semi-hard, white-coloured and slightly flaky texture. Its taste is strong and sweet, but not spicy. Its weight is usually between 1.2 kg and 1.6 kg. Cacio Rosso is aged for a shorter time compared to the Cacio Nero.
| ingredients | LATTE di pecora pastorizzato, sale, caglio, fermenti lattici selezionati, conservanti E203, E235, olio di girasole, concentrato di pomodoro in crosta . |
|---|---|
| Size | 1.4 Kg |
| Storage | In the fridge or cellar. Eat within 7 days. |
| Location | Soc. Cooperativa Val d’Orcia Società Agricola Via dell’Orcia, 15 – Fraz. Contignano 53040 Radicofani (SI) |
| more informations | ATTIVITA’ DELL’ACQUA A 25°C Met: ISO 21807:2004 - CENTESIMALE 0.946 +/-0.009 UMIDITA’ - Met.: UNI EN ISO 5534:2004 42.67 +/-0.40 g/100g PROTEINE - Met.: UNI EN ISO 14891:2002 22.3 +/-1.3 g/100g (Nx6,25) GRASSI - Met.: ISO 3433:2008 (DF 222:2008) 30.0 +/-0.4 CENERI -Met.: DM 21/4/1986 SO GU N. 229 02/10/1986 PAR 10 3.8 +/-0.11 g/100g CARBOIDRATI - Met.: MP 0297 rev 5 2014 1.23]0,2,57] g/100g VALORE ENERGETICO - Met.:MP 0297 rev. 5 2014 364+/-3 Kcal/100g VALORE ENERGETICO - Met.: MP 0297 rev 5 2014 1510+/-11 Kj/100g |
| Allergens | latte |
| Milk | Pecora |
| Aging | medium-aged |
| How it's made | First of all, milk is pasteurized at a temperature of about 70°C (158°F) and then milk enzymes and calf rennet are added. Once it is coagulated, curdling takes place until the curd reaches the size of a sweet corn seed. Afterwards the texture is separated from the whey and laid in moulds. Texture rests in special warm rooms where it can reach optimal PH levels. |
| cheese typology | hard cheese |
| Type of milk | cow's milk |
Combinations
We suggest to enjoy this cheese on its own; but it is also excellent with cured meat like Finocchiona or just with a bit of honey. To be paired with Morellino di Scansano.
Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
Recensioni
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