Pecorino typical of the Arezzo area made with unpasteurized raw milk of Sardinian and French sheep left free to pasture. It has a very particular sweet and soft flavor. It is a fat cheese, long matured, with a semi-hard paste. The raw milk is heated to a temperature of 38 and added with calf rennet in an amount of 30 ml x 100 lt of milk. After breaking the curd is put into special forms, to facilitate the draining of the whey. After a light hand pressing, the shapes are placed in rooms called hot chambers, where the heat and decreasing humidity help the bleeding. The salting is carried out dry, i.e. spreading salt on the surface. After this first part of the process, the shapes are put to mature. The minimum period of stay ranges from 4 months to over 10 months.si.
SIZE: 600 grams.
SPECIFIC NOTES: Seasoned pecorino from the Valdarno and Casentino hard-paste territories.
ORGANOLEPTIC CHARACTERISTICS: Seasoning over 120 days.
INGREDIENTS: Raw sheep's milk, lactic ferments, rennet, salt.
ADDITIVES AND PRESERVATIVES: Nobody.
STORAGE METHOD: Temperature between 4 / 8C..
AVERAGE DEADLINE: 180 months.
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 withn Jams isMieli of all types, fresh seasonal fruit and vegetables. The recommended wines for the semi-hard type are mainly red like the Umbrian ones:Montefalco red DOC,unspeakable isGrottombraa Profidia,Red of the Hump Raina,Red from Umbria Schippaa,Ciliegiolo Vallantica,Umbria Dolcetto Semonte and theMontepulciano d'Abruzzo.