Pecorino Toscano PDO Fresh 2.0 Kg

Pecorino Toscano DOP fresh cheese is a traditional Italian cheese and recognized at the European level with a protected designation of origin (PDO). This 2.0 kg version is produced in the region of Tuscany. Pecorino Toscano DOP is a hard cheese, typically white or straw-colored, with a compact and grainy texture. Its flavor is intense and aromatic, with notes of herbs and hay that come directly from the sheep's diet. The taste is fresh but balanced, with a slight savoriness that makes it perfect to enjoy on its own or paired with cured meats and honey.

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ingredients

Pasteurized sheep's milk, salt, rennet, ferments native, crusted sunflower oil - The area of origin of the milk covers all of Tuscany and 13 other municipalities located in the Lazio and Umbria regions.

Size

2 Kg

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Pecorino Toscano PDO Fresh 2.0 Kg

Pecorino Toscano DOP Pienza 2.0 Kg Price and Deals Online

Tuscan Pecorino is a unique cheese, made exclusively from sheep's milk from the pastures of Tuscany and some neighboring areas of Lazio and Umbria, as established by strict production standards. Beneath its charming soft yellow rind, this delicious cheese reveals a sweet flavor and aroma of fresh milk, a scent that transforms into a more intense and structured taste as it matures. Pecorino Toscano soft cheese has a minimum ripening period of 20 days, but it normally reaches 45-60 days. It is distinguished by its cylindrical shape and the PDO mark stamped in ink on its heel. Its rind is thin, uniformly yellow, smooth and soft. The paste, white-yellow chi in color, has small, well-distributed irregular eyes. Its smell is delicate, with notes of butter and hay. The taste is sweet and clean. touch, the paste is soft, while on chewing it is little elastic, slightly firm, but not hard.

More Information
ingredients	Pasteurized sheep's milk, salt, rennet, ferments native, crusted sunflower oil - The area of origin of the milk covers all of Tuscany and 13 other municipalities located in the Lazio and Umbria regions.
Size	2 Kg
Storage	Store in the refrigerator
Location	CE IT 09 44 STABILIMENTO DI PRODUZIONE Via dell'Orcia- Loc. Contignano 15, Radicofani (SI)
more informations	Average nutritional values per 100 g of product Energy: 1754 KJ/423 Kcal Fat: 36 g - of which saturated fatty acids: 23 g Carbohydrates: 2.1 g - of which sugars: 0 g Protein: 24 g Salt: 1.7 g
Allergens	milk
How it's made	The diet of sheep should consist mainly of green or dried fodder from natural pastures in the area, with possible supplementation with hay and simple concentrated feed. Milk should coagulate at a temperature between 33°C and 38°C, adding calf or vegetable rennet to achieve coagulation within 20-25 minutes. The milk can be used raw, pasteurized or inoculated with cultures of indigenous, naturally selected milk enzymes. The Protection Consortium in charge of supervision keeps the culture of selected ferments from sheep's milk in the delimited area, with the characterization sheets of the individual strains. The strain library may be updated periodically through new research validated by the Consortium and forwarded to the relevant Ministry. The cheese must be produced using characteristic technology, with the curd breaking down to the size of a hazelnut for soft Pecorino Toscano and a grain of corn for aged Pecorino Toscano. For the latter, the curd may undergo heat treatment (cooking) at 40-42°C for 10-15 minutes. After breaking and possible cooking, the curd is placed in special molds for whey draining through manual pressing or steam stewing. Salting can be done dry by sprinkling salt or in brine at 17-19% sodium chloride (15-17 degrees Baumé). The time in brine, referred to weight, is at least eight hours for tender Pecorino Toscano and at least 12 hours for aged Pecorino Toscano. "Pecorino Toscano" can be treated externally with mold and must mature in suitable environments, with temperature from 5 to 15°C relative humidity from 75 to 95%. The maturation period is at least 20 days for the soft type and not less than four months for the aged type.

Combinations

Pecorino Toscano DOP Pienza, with its firm texture and strong flavor, lends itself perfectly to being paired with acacia honey and walnuts. The contrast between the sweetness of the honey and the slightly salty taste of the cheese creates a harmonious balance in the mouth, while the walnuts add a crunchiness and a toasted flavor that marry perfectly with the complexity of Pecorino Toscano DOP. This pairing is ideal to enjoy as an appetizer or at the end of a meal, perhaps accompanied by a good glass of Tuscan red wine. Enjoy!

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