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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 stagionato sotto cenere Il Carbonaro Rocca Toscana formaggi
Pecorino cheese matured under the ash La Rocca is a cheese made from sheep's milk that has the distinction of being aged as if under the ashes which aromatically enriches the cheese during the aging process. Cheese to be tasted in purity to better perceive its organoleptic characteristics.
More details
ingredients
LATTE di pecora pastorizzato, sale, caglio, fermenti. Trattato in superficie con olio di colza, eventuale presenza sulla crosta di cenere. Crosta non edibile.
Size
1.3 Kg
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Pecorino stagionato sotto cenere Il Carbonaro Rocca Toscana formaggi
Pecorino matured under ashes, online sale of Rocca Toscana formaggi pecorino
Pecorino matured under ashes Rocca Toscana formaggi is prepared today using the old dairy recipe. Pecorino is produced with sheep's milk from local farms. The pecorino produced is seasoned as if under the ashes, this process gives typical hints to the cheese. The pecorino cheese matured under ashes has a straw yellow color, the cheese is still sold with the ash over the crust. Cheese to be tasted in purity to understand its finesse.
| ingredients | LATTE di pecora pastorizzato, sale, caglio, fermenti. Trattato in superficie con olio di colza, eventuale presenza sulla crosta di cenere. Crosta non edibile. |
|---|---|
| Size | 1.3 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. The pecorino is then maturedunder the ashes for some time. |
| cheese typology | hard cheese |
| Type of milk | sheep's milk |
Combinations
The pecorino cheese matured under ash is excellent in purity to savor the aromaticity 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
Recensioni
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