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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 al tartufo Il Piacere Rocca Toscana formaggi 1,4Kg
The pecorino with truffle Rocca Toscana formaggi is a cheese made from sheep's milk that has the distinction of being the addition of black truffles that gives the classic typical scent. Cheese to be tasted in purity to better perceive its organoleptic characteristics.
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ingredients
LATTE di pecora pastorizzato, brisure di tartufo d’estate 1,7% (tartufo d’estate (Tuber aestivum Vitt), acqua, aromi, sale), sale, caglio, fermenti. Trattato in superficie con olio di colza. Crosta non edibile.
Size
1.4 Kg
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Pecorino al tartufo Il Piacere Rocca Toscana formaggi 1,4Kg
Pecorino seasoned with truffles online sale of Rocca Toscana formaggi pecorino
Rocca Toscana formaggi truffle Pecorino cheese is prepared today using the old dairy recipe. Pecorino is produced with sheep's milk from local farms. The pecorino cheese during the preparation is added to the black truffle that gives it a typical aroma. Pecorino with truffles has white paste tending to straw yellow, with pieces of black truffle visible inside. Cheese to be tasted in purity to understand the fineness of the excellent combination of sheep's milk and truffle.r understand its fineness.
| ingredients | LATTE di pecora pastorizzato, brisure di tartufo d’estate 1,7% (tartufo d’estate (Tuber aestivum Vitt), acqua, aromi, sale), 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 are added pieces of black truffles that give the pecorino a unique hint. |
| cheese typology | hard cheese |
| Type of milk | sheep's milk |
Combinations
Pecorino with truffles 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 sweetened jams. Pair a Chianti or a Brunello di Montalcino.
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Technical Identity
cheese typology
hard cheese
Type of milk
sheep's milk
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