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Pecorino Rocca Toscana formaggi Stagionato con Grappa L'Audace
Pecorino Rocca Toscana formaggiaged with schnapps is a Tuscan pecorino produced with sheep's milk with the peculiarity that has been aged for several months with a soft schnapps produced in Tuscany, making strongly flavoured pecorino both aromatic and tasting. It is great accompanied by typical Tuscan cured meats such as finocchiona and typical tuscan bread ( without salt).
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Pecorino Rocca Toscana formaggi, aged with Schnapps Shopping Online.
Pecorino Rocca Toscana formaggi aged with schnapps is a typical Tuscan cheese produced with 100% Italian sheep's milk. Once is molded and pasteurized, is transformed into this strongly flavoured pecorino cheese. This cheese has the feature to be agedd with finest Tuscan schnapps, that looses alcohol % during aging and makes the cheese unique. Pecorino has a unique aroma due to the presence of grappa and an intense flavor. The grappa pecorino is well-consumed in purity and with typical Tuscan cured meats such as finocchiona and salt-free bread called Sciocco" in Tuscany..
"| ingredients | LATTE di pecora pastorizzato, grappa (6 %) sale, caglio, fermenti. Trattato in superficie con olio di colza. Crosta non edibile. |
|---|---|
| Size | 1Kg |
| Storage | To be stored in the fridge. |
| Allergens | LATTE e i suoi derivati. LATTE di pecora pastorizzato (ingrediente). |
| Milk | Ovino |
| Aging | long-ripened |
| How it's made | Fresh milk of the morning milking is collected and brought to the dairy, this is pasteurized and is inoculated with rennet and lactic ferments. Once the curd has been obtained it is shredded and the shape of the goat is formed. During processing, 6% soft Tuscan schnapps is added, which will lose the alcohol content during aging wich takes place in controlled temperature and humidity cells. |
| cheese typology | hard cheese |
| Type of milk | sheep's milk |
Combinations
Aged with schnapps pecorino is very well consumed in purity to taste the aromatics characteristic of this cheese. We recommend combining it with typical Tuscan sausages such as finocchiona or lard and with a Chianti or a Brunello di Montalcino.
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