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Pecorino semistagionato di Valdarno - Cose del Posto
Pecorino semistagionato di Valdarno - Cose del Posto
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Semi-seasoned pecorino from Valdarno

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Pecorino typical of the Arezzo area made with unpasteurized raw milk from sheep left free to graze. It has a very particular sweet and soft flavor. It is a full-fat, medium-aged, semi-hard cheese. The raw milk is heated to a temperature of 38 and added with calf rennet in the measure of 30 ml x 100 liters of milk. After breaking, the curd is put into special forms, to facilitate the draining of the whey. After a light hand pressing, the forms are placed in rooms called hot rooms, where the heat and decreasing humidity help the purging. Salting is carried out dry, that is, by sprinkling salt on the surface. Once this first part of processing is finished, the forms are left to mature. The minimum period of stay is from 2 to 4 months..

SIZE : About 800 grams.

SPECIFIC NOTES : Semi-seasoned Pecorino from the Valdarno and Casentino territories with semi-hard paste (vacuum-packed half wheel).

ORGANOLEPTIC CHARACTERISTICS : Seasoning: 60-120 days.

INGREDIANTS : Raw sheep's milk, lactic ferments, rennet, salt.

ADDITIVES AND PRESERVATIVES : Nobody.

METHOD OF STORAGE : Temperature between 4 / 8C..

AVERAGE DEADLINE :4/5 months.

PRODUCER : AZ. AGRICOLA PODERE PANZANO - Via di Cennina 58 Loc.Panzano, 52021

Nutritional values per 100 g: Energy value (calories) 396 kcal Proteins 25.8 g Carbohydrates 2.9 g sugars 2.6 g Fats 31.2 saturated g & lt; 1 g Salt 0.8 g

RECOMMENDED COMBINATIONS : Cheese for the whole meal, usable at any time (in appetizers, first or second courses) and in any way, raw or cooked. In purity it goes withJams delicate,Honeys of all kinds, fresh seasonal fruit and vegetables. Great withWhite wines AndRossi young.