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Rocca Toscana Formaggi

Pecorino stagionato cacio e pere L'Impero Rocca Toscana formaggi

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Pecorino matatoalle pere is a cheese made with sheep's milk that has the particularity of being added to pears that give freshness and fruity hints typical of pears. Cheese to be tasted in purity to better perceive its organoleptic characteristics.

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ingredients
LATTE di pecora pastorizzato, succo di pera liofilizzato aromatizzato (2,4 %) (succo di pera liofilizzato (1,2%), aromi naturali) sale, caglio, fermenti. Trattato in superficie con olio di colza. Crosta non edibile
Size
1.4 Kg
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Pecorino stagionato cacio e pere L'Impero Rocca Toscana formaggi

Pecorino stagionato alle pere L'Impero vendita online dei pecorini Rocca Toscana formaggi

Cured Pecorino cheese and pears are prepared today using the old recipe of the dairy. The pecorino is produced with milk from sheep raised in the area. During the preparation of the pecorino cheese, pears are added, giving it a typical fresh and fruity aroma, but not a sweet one. Pecorino with pears has a white and creamy paste, a novelty that will become tradition. Cheese to be tasted in purity to understand its finesse.

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ingredients LATTE di pecora pastorizzato, succo di pera liofilizzato aromatizzato (2,4 %) (succo di pera liofilizzato (1,2%), aromi naturali) sale, caglio, fermenti. Trattato in superficie con olio di colza. Crosta non edibile
Size 1.4 Kg
Storage To be stored in the fridge.
Location Prodotto in Italia
Milk Pecora
Aging long-ripened
How it's made The fresh milk of the morning milt is collected and taken to the dairy, it is pasteurized and is inoculated with rennet and lactic ferments. Once the curd is obtained, it is minced and the shape of the goat is formed. During the processing, pears are added that give the pecorino freshness and fruity scents.
cheese typology hard cheese
Type of milk sheep's milk

Combinations

Pecorino with pears is excellent in purity to savor the aroma and fullness. We recommend combining it with typical Tuscan cured meats such as finocchiona or with not very sugary jams. Pair a Chianti or a Brunello di Montalcino.

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Read the Related Articles
Pecorino: properties, characteristics and types
Pecorino is a term that does not indicate a cheese typical of a specific geographical area; rather, it refers to the use of sheep's milk in its production. Historically, pecorino has a Mediterranean origin, but over time it has spread elsewhere. The most important difference between pecorino and Parmigiano Reggiano or Grana Padano, which are made from cow's milk, lies in the percentage of fat and casein. These two substances are present in sheep's milk in more than double the percentage of cow's milk.
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2022-03-29 19:06:00
Technical Identity
cheese typology
hard cheese
Type of milk
sheep's milk
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