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Tuscan aged Pecorino PDO 1.9 Kg
Aged Pecorino Toscano DOP is a hard cheese made from sheep's milk sourced exclusively from Tuscany. Maturation of 1.9 kg gives the cheese an intense and persistent flavor, with notes of hazelnut and a slightly spicy aftertaste. The exterior is characterized by a hard and compact rind, straw-yellow in color, while the paste is ivory white in color, with a grainy and crumbly texture. Aged Pecorino Toscano DOP is perfect eaten on its own, accompanied by a good glass of red wine, or used as an ingredient in typical Tuscan dishes, such as ribollita or pasta alla carbonara.
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| ingredients | Pasteurized sheep milk, salt, rennet, ferments natives, sunflower oil in crust - The area of origin of milk affects the whole of Tuscany and 13 other municipalities located in the Lazio and Umbria Region. |
|---|---|
| Size | 1.9 Kg |
| Storage | Keep in the fridge |
| 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 Zuccheri: 0 g Protein: 24 g Rooms: 1.7 g |
| Allergens | Milk |
| How it's made | The production of the Tuscan Pecorino Dop seasoned is regulated by precise provisions in the Consortium's disciplinary. The feeding of the animals is mainly consisting of green fodder or immense derived from the pastures of the area itself. The milk collection is kept separate and stored in a special tank. Before processing, the milk is pasteurized at a temperature of 72 ° C for 20 ". The milk is then transferred to" multipurpose "processing tanks and here, the production process begins for obtaining the cheese. The added ingredients are: ferments native lactics of the production and rennet area. The coagulation temperature must oscillate between 35 ° C and 38 ° C, after a stop of about 30 minutes which, responds to the time useful for taking the Cagliata, the landslide of the same takes place Upon obtaining lumps in size, a corn grain, always maintaining the temperature between 35 ° C and 38 ° C. After the separation of the pasta from the serum, with the "falling" method, it is placed in special molds and carried out A manual pressing to make the dough more compact, the next route involves the location of the products in the hot room at a temperature ranging between 33 ° C and 35 ° C where you stop about 150 minutes, which is the time necessary to achieve of the optimal pH. Reached the above pH, the hot room, is tempered on 15-20 ° C in order to proceed with the hall of the cheese. This is always handled by hand for a time of about 20 hours and always turned constantly by hand to obtain greater uniform absorption of the salt. At the end of this processing process, the cheese is placed in special seasoning cells at temperature from+4 ° C to 8 ° C where it is constantly controlled and shot. Here it stops as long as it has not reached 120 days of seasoning. |
| cheese typology | hard pasta |
| average expiry date | 12 months |
| Type of milk | sheep milk |
Combinations
To accompany aged Pecorino Toscano DOP, I recommend opting for a robust and structured red wine, such as a Chianti Classico Riserva or a Brunello di Montalcino. In the kitchen, aged Pecorino Toscano DOP is perfect for enriching pasta dishes, such as a pasta carbonara or pasta with zucchini and lemon. You can also use it to make a delicious tomato and basil salad, or to enrich a margherita pizza. In addition, aged Pecorino Toscano DOP also lends itself to being enjoyed on its own, accompanied by a good Tuscan bread and a fig or red onion jam.
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