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Cacio nero di Pienza
Cacio Nero di Pienza cheese is a typical Tuscan cheese from Pienza, is produced from sheep's milk. The typical black color is used for the most seasoned pecorino. Try this cheese with a typical Tuscan red wines.
More details
ingredients
LATTE di pecora pastorizzato, sale, caglio, fermenti lattici selezionati, conservanti E203, E235, colorante E172 in crosta
Size
2.8 Kg
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Cacio nero di Pienza
Cacio Nero di Pienza cheese: Buy online the typical cheese from Tuscany.
The Cacio Nero di Pienza (Black Cacio from Pienza) is a traditional cheese from the Siena area made using only sheeps milk. It is characterized by a semi-hard, white-coloured and flaky texture. Its taste is totally different from the classic pecorino cheeses; it is more delicate, drier and intense. Ageing lasts for at least 40 days. Its weight is usually between 1.2 kg and 2.2 kg. The traditional black colour is used for the pecorino cheeses which are more aged.
| ingredients | LATTE di pecora pastorizzato, sale, caglio, fermenti lattici selezionati, conservanti E203, E235, colorante E172 in crosta |
|---|---|
| Size | 2.8 Kg |
| Storage | In the fridge or cellar. Eat within 7 days. |
| Location | SOC. COOP. VAL D’ORCIA SOC. AGR. Via dell’Orcia, 15 * 53040 Contignano (SI) |
| more informations | SUL CAMPIONE TAL QUALE ATTIVITA’DELL’ACQUA A 25°C Met:ISO 21807:2004 CENTESIMALE 0,976+/-0,009 UMIDITA’ Met.: UNI EN ISO 5534:2004 40,47+/-0,40 g/100g PROTEINE Met.: UNI EN ISO 14891:2002 24,0+/-1,3 g/100g (Nx6,25) GRASSI Met.: ISO 3433:2008 (DF 222:2008) 31,0+/-0,4 g/100g CENERI Met.: DM 21/4/1986 SO GU N. 229 02/10/1986 PAR 10 3,49+/-0,11 g/100g CARBOIDRATI Met.: MP 0297 rev 5 2014 1,04]0,2,46] g/100g VALORE ENERGETICO Met.:MP 0297 rev. 5 2014 379+/-3 Kcal/100g VALORE ENERGETICO Met.: MP 0297 rev 5 2014 1573+/-11 Kj/100g |
| Allergens | latte |
| Milk | Capra e di pecora |
| Aging | medium-aged |
| How it's made | First of all, milk is pasteurized at a temperature of about 70°C (158°F) and then milk enzymes and calf rennet are added. Once it is coagulated, curdling takes place until the curd reaches the size of a sweet corn seed. Afterwards the texture is separated from the whey and laid in moulds. Texture rests in special warm rooms where it can reach optimal pH levels. |
| cheese typology | hard cheese |
| Type of milk | cow's milk |
Combinations
We suggest to consume on its ownf, but it is also excellent with walnut honey or spicy mustards. It goes perfectly with full-bodied wines like Brunello di Montalcino, Chianti or Nobile di Montepulciano.
Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
Recensioni
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