Italiano (IT) 
Deutsch (DE) 
Français (FR) 
Español (ES) 
Polish (PL) 
Pecorino is a term that does not indicate a cheese typical of a specific geographical area; rather, it refers to the use of sheep's milk in its production. Historically, pecorino has a Mediterranean origin, but over time it has spread elsewhere. The most important difference between pecorino and Parmigiano Reggiano or Grana Padano, which are made from cow's milk, lies in the percentage of fat and casein. These two substances are present in sheep's milk in more than double the percentage of cow's milk.
2022-03-29 19:06:00
Pecorino stagionato cacio e pere L'Impero Rocca Toscana formaggi
Pecorino matatoalle pere is a cheese made with sheep's milk that has the particularity of being added to pears that give freshness and fruity hints typical of pears. Cheese to be tasted in purity to better perceive its organoleptic characteristics.
More details
ingredients
LATTE di pecora pastorizzato, succo di pera liofilizzato aromatizzato (2,4 %) (succo di pera liofilizzato (1,2%), aromi naturali) sale, caglio, fermenti. Trattato in superficie con olio di colza. Crosta non edibile
Size
1.4 Kg
Shipping -50%
Shipping costs 50% discount for orders from 139€
Quality guaranteed
All products are the result of a careful selection process
Fresh products
The products are packaged in the way that their freshness is preserved
Pecorino stagionato cacio e pere L'Impero Rocca Toscana formaggi
Pecorino stagionato alle pere L'Impero vendita online dei pecorini Rocca Toscana formaggi
Cured Pecorino cheese and pears are prepared today using the old recipe of the dairy. The pecorino is produced with milk from sheep raised in the area. During the preparation of the pecorino cheese, pears are added, giving it a typical fresh and fruity aroma, but not a sweet one. Pecorino with pears has a white and creamy paste, a novelty that will become tradition. Cheese to be tasted in purity to understand its finesse.
| ingredients | LATTE di pecora pastorizzato, succo di pera liofilizzato aromatizzato (2,4 %) (succo di pera liofilizzato (1,2%), aromi naturali) sale, caglio, fermenti. Trattato in superficie con olio di colza. Crosta non edibile |
|---|---|
| Size | 1.4 Kg |
| Storage | To be stored in the fridge. |
| Location | Prodotto in Italia |
| Milk | Pecora |
| Aging | long-ripened |
| How it's made | The fresh milk of the morning milt is collected and taken to the dairy, it is pasteurized and is inoculated with rennet and lactic ferments. Once the curd is obtained, it is minced and the shape of the goat is formed. During the processing, pears are added that give the pecorino freshness and fruity scents. |
| cheese typology | hard cheese |
| Type of milk | sheep's milk |
Combinations
Pecorino with pears is excellent in purity to savor the aroma and fullness. We recommend combining it with typical Tuscan cured meats such as finocchiona or with not very sugary jams. Pair a Chianti or a Brunello di Montalcino.
Discover curiosities about our products
Read the Related Articles
Technical Identity
cheese typology
hard cheese
Type of milk
sheep's milk
Recensioni
Write Your Own Review
This website is protected by reCAPTCHA and the Privacy Policy & Terms and Conditions of Google