Pecorino di Pienza Stagionato - Delizia Invecchiata Toscana: Esperienza Gustosa di Formaggio Toscano
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Why it’s so delicious?
Matured over 90 days on wooden boards and treated on the surface with olive oil bottoms and vegetable charcoal, according to the Pientina tradition. This cacio has a crumbly, slightly savory, barely piquant texture and has the typical intense aroma of long aging. Pair it with jams, mustards or full-bodied honey, perfect grated over pici and accompanied by a glass of Chianti Classico Riserva.
Pecorino cheese produced solely from the milk of the sheep on the Armellini Pienza farm. This farm raises about 700 sheep, cultivates 200 hectares of land, part of which it uses as pasture for the sheep themselves, and processes its milk exclusively in the dairy.
Each sheep is milked twice a day for about 9 months of the year with an electric milking machine that gives guarantees of hygiene. The milk ends up directly in a cooler and transported to the farm dairy for processing. In the coagulation tanks, rennet is added, which transforms the milk from liquid to solid, the so-called curd. The latter is broken by hand with a special tool, the spino, until the lumps reach the size of a hazelnut (for soft cheese) or a corn seed (for semi-hard cheese). After breaking, the resulting mixture is placed in special molds that give it its characteristic shape and facilitate the removal of whey.
The mass compacts and takes on its final cheese size; after about 24 hours the mold is sprinkled with salt and then placed on thick boards of seasoned fir where aging takes place.
Matured over 90 days in wooden boards, this pecorino is surface treated with olive oil bottoms and vegetable charcoal, according to Pienza tradition. It is distinguished by its black rind and crumbly paste, with a sweet, grazing, enveloping and harmonious flavor.
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Origin: Toscana Pienza |
Authentic Italian product |
