Pecorino typical of the Arezzo area made with unpasteurized raw milk of sheep left free to pasture. It has a very particular sweet and soft flavor. It is a short-matured fat cheese with a semi-hard texture. Its production technique has been handed down for several generations and the spread of cheese is local. Abbucciato derives from the fact that it has a well-formed rind already after 20 days of aging.ra.
SIZE: 500 grams.
SPECIFIC NOTES: "Abbucciato" Pecorino from the Valdarno and Casentino soft-paste territories.
ORGANOLEPTIC CHARACTERISTICS: Seasoning: 30-60 days.
INGREDIENTS: Raw sheep's milk, lactic ferments, rennet, salt.
ADDITIVES AND PRESERVATIVES: Nobody.
STORAGE METHOD: Temperature between 4 / 8C..
AVERAGE DEADLINE: 180 days.
RECOMMENDED COMBINATIONS: Whole meal cheese, usable at any time in appetizers, first courses or second courses and in any way, raw or cooked. In purity it goes well with delicate jams likee figs,Green tomatoes,apricots,Quince,peaches,Elder,Clementine isPere. Excellent with iMieli of all types, fresh seasonal fruit and vegetables. The recommended wines for the soft pasta type are iwhites, the young reds, likeMorrecine Montepulciano d'Abruzzo, or theRose.