Pecorino Stagionato in foglie di noce 1,5 Kg

Pecorino cheese in walnut leaves is a particular Italian sheep's milk cheese with the characteristic of being aged in walnut leaves. The color is white with dark crust and small holes.

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ingredients

LATTE di pecora pastorizzato, sale, caglio, fermenti lattici selezionati, olio di girasole, foglie di NOCE in crosta

Size

1.5 Kg

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Pecorino Stagionato in foglie di noce 1,5 Kg

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Pecorino cheese in walnut leaves is a typical Tuscan cheese made from sheep's milk: 100% Italian: once milked and pasteurized, the milk is transformed into cheese, this pecorino has the peculiarity of being matured in walnut leaves. Pecorino cheese has a unique aroma thanks to sheep's milk, but also with a little bit of walnut leaves. The Tuscan pecorino is white, with small holes, in the mouth the taste is persistent with a balanced spiciness. It is excellent consumed in purity and with typical Tuscan cold cuts such as finocchiona, lard and bread without salt, called Sciocco" in Tuscany."

More Information
ingredients	LATTE di pecora pastorizzato, sale, caglio, fermenti lattici selezionati, olio di girasole, foglie di NOCE in crosta
Size	1.5 Kg
Storage	store in a cool and dry place
Location	SOC. COOP. VAL D’ORCIA SOC. AGR. Via dell’Orcia, 15 * 53040 Contignano (SI)
more informations	Tabella nutrizionale PROTEINE Met.: UNI EN ISO 14891:2002 22,8+/-1,3 g/100g (Nx6,25) GRASSI Met.: ISO 3433:2008 (DF 222:2008) 30,5+/-0,4 g/100g CENERI Met.: DM 21/4/1986 SO GU N. 229 02/10/1986 PAR 10 3,14+/-0,11 g/100g CARBOIDRATI Met.: MP 0297 rev 5 2014 1,32]0,2,74] g/100g VALORE ENERGETICO Met.:MP 0297 rev. 5 2014 371+/-3 Kcal/100g VALORE ENERGETICO Met.: MP 0297 rev 5 2014 1539+/-11 Kj/100g
Allergens	latte
Milk	Sheep
Aging	long-ripened
How it's made	Fresh milk of the morning ham is collected and brought to the dairy, this is pasteurized and is inoculated with rennet and lactic ferments. Once the curd is obtained, it is shredded and the desired shape is created. The shape is wrapped in several walnut leaves for the whole affinement. The maturation takes place in controlled temperature and humidity cells.
cheese typology	hard cheese
Type of milk	sheep's milk

Combinations

The aged pecorino cheese in walnut leaves is excellent consumed in purity to savor the aromaticity and fullness of this cheese. We recommend the combination with the typical Tuscan sausages such as finocchiona or lard and combined with a Chianti Classico or a Brunello di Montalcino.

Technical Identity

cheese typology

hard cheese

Type of milk

sheep's milk

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