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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 di Fossa Santa Caterina 1Kg
The Fossa cheese has emilian-marchigian origin. Pecorino di Fossa is characterized by long aging in 4 meters deep caves that are covered with leaves and reeds, in which the cheese is aged for about three months and acquires aromas and characteristic scents. Excellent cheese for meditation, also consumed as an aperitif.
More details
ingredients
Latte ovino pastorizzato, sale, caglio, fermanti lattici selezionati Conservanti: E 202 – E 235 (sulla crosta)
Size
1 Kg
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Pecorino di Fossa Santa Caterina 1Kg
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Pecorino di Fossa is a cheese that still retains the characteristic of being aged in Tufo caves. The origin of this cheese is to be found in areas between Marche and Emilia Romagna. The pecorino cheese ages for some time in tufa 4-5 meters deep caves: the caves are lined with reeds and leaves. The cheese is placed in cotton bags and matures for about three months during which Pecorino loses about 20% of its weight and acquires aromas and hints of cave aging. Pecorino di Fossa is a meditation cheese to be savored alone or as a starter.
| ingredients | Latte ovino pastorizzato, sale, caglio, fermanti lattici selezionati Conservanti: E 202 – E 235 (sulla crosta) |
|---|---|
| Size | 1 Kg |
| Storage | Once opened to be stored in the fridge. |
| Location | Cooperlat Soc. Coop. agricola Via Piandelmedico, 74 - Jesi (AN) Stabilimento di produzione Fattorie Marchigiane Cons. Coop. Società Agricola Via Cerbara, 81 – Montemaggiore al Metauro (PU) IT 11 21 CE |
| more informations | Nutrizionali:Valori Medi per 100 g Energia Cont. CaloricoKj Kcal1746 421 Grassi di cui - saturi - monoinsaturi - polinsaturiQuantitàg33,50 23,45 9,19 0,86 Carboidrati di cui - zuccheriQuantitàg0,52 <0,01 ProteineQuantitàg29,30 SaleQuantitàg0,920 |
| Allergens | latte |
| Milk | Pecora |
| Aging | long-ripened |
| How it's made | Pecorino di Fossa has the particularity to mature for about 100 days in tufa caves dug by 4m covered with leaves and canes. The cheese is placed in cotton bags, then the pit is covered with plaster and pebbles and then closed. During seasoning oxygen is lacking so a fermentationto that characterizes the cheese takes place. The pit is reopened the S.Catherine day and the bag containing the cheese is full of white mold and gives an intense perfume. |
| cheese typology | hard cheese |
| Type of milk | sheep's milk |
Combinations
Great if consumed in purity, as an aperitif. Excellent with soups and pasta dishes. We recommend the tasting with honey and jams. Chianti Classico wine recommended.
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Technical Identity
cheese typology
hard cheese
Type of milk
sheep's milk
Recensioni
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