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Cacio rosso di Pienza

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The cacio rosso from Pienza (Red Cacio from Pienza) is a cheese from the typical red color. The taste is sweet, medium intensity, is excellent served with cold cuts. Try this cheese with a good red wine like Brunello di Montalcino.

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ingredients
LATTE di pecora pastorizzato, sale, caglio, fermenti lattici selezionati, conservanti E203, E235, olio di girasole, concentrato di pomodoro in crosta .
Size
1.4 Kg

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Region
Cacio rosso di Pienza

The red cheese from Pienza, has the crust of a red color due to the use of tomato sauce.

The Cacio Rosso di Pienza (Red Cacio from Pienza) is a traditional cheese from the Siena area. Its red colour comes from the olive oil and tomato sauce brushed by hand (hand-coated) on the rind. This process helps the cheese to have a longer life. Cacio Rosso is made only with sheeps milk and it is characterized by a semi-hard, white-coloured and slightly flaky texture. Its taste is strong and sweet, but not spicy. Its weight is usually between 1.2 kg and 1.6 kg. Cacio Rosso is aged for a shorter time compared to the Cacio Nero.
More Information
ingredients LATTE di pecora pastorizzato, sale, caglio, fermenti lattici selezionati, conservanti E203, E235, olio di girasole, concentrato di pomodoro in crosta .
Size 1.4 Kg
Storage In the fridge or cellar. Eat within 7 days.
Location Soc. Cooperativa Val d’Orcia Società Agricola Via dell’Orcia, 15 – Fraz. Contignano 53040 Radicofani (SI)
more informations ATTIVITA’ DELL’ACQUA A 25°C Met: ISO 21807:2004 - CENTESIMALE 0.946 +/-0.009 UMIDITA’ - Met.: UNI EN ISO 5534:2004 42.67 +/-0.40 g/100g PROTEINE - Met.: UNI EN ISO 14891:2002 22.3 +/-1.3 g/100g (Nx6,25) GRASSI - Met.: ISO 3433:2008 (DF 222:2008) 30.0 +/-0.4 CENERI -Met.: DM 21/4/1986 SO GU N. 229 02/10/1986 PAR 10 3.8 +/-0.11 g/100g CARBOIDRATI - Met.: MP 0297 rev 5 2014 1.23]0,2,57] g/100g VALORE ENERGETICO - Met.:MP 0297 rev. 5 2014 364+/-3 Kcal/100g VALORE ENERGETICO - Met.: MP 0297 rev 5 2014 1510+/-11 Kj/100g
Allergens latte
Milk 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 enjoy this cheese on its own; but it is also excellent with cured meat like Finocchiona or just with a bit of honey. To be paired with Morellino di Scansano.

Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
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