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Pecorino stagionato con Chianti Il Gioviale Rocca Toscana formaggi
Pecorino Rocca Toscana formaggi matured with Chianti Is a Tuscan pecorino produced with sheep's milk with the particularity that is added to Chianti during processing, which makes the pecorino unique and aromatic as well as tasteful. It is great accompanied by typical Tuscan cured meats.
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Pecorino Rocca Toscana formaggi with Chianti It is a typical Tuscan cheese made from sheep's milk 100% Italian, who once milked and pasteurized sheep is transformed into this pecorino. This cheese has the peculiarity that during the processing and the creation of the pasta is added the Chianti DOCG which makes the cheese unique. The cheese has a unique aroma due to the presence of Chianti and an intense flavor. Roasted pecorino seasoned with Chianti is well-consumed in purity and with typical Tuscan cured meats such as finocchiona and saltless bread called sciocco" in Tuscany.
"| ingredients | LATTE di pecora pastorizzato, vino Chianti D.O.C.G. (16 % min) (contiene SOLFITI), sale, caglio, fermenti. Trattato in superficie con olio di colza. Crosta non edibile |
|---|---|
| Size | 1.4 Kg |
| Storage | To be stored in a cool and dry place. |
| Location | Prodotto in Italia |
| Allergens | LATTE e I suoi derivati. LATTE di pecora pastorizzato (ingrediente). Anidride solforosa e SOLFITI. Contiene SOLFITI derivanti dal vino Chianti D.O.C.G. |
| Milk | Pecora |
| Aging | long-ripened |
| How it's made | Fresh milk of the morning ham 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, Chianti is added to the pecorino enhancing its aroma. The aging takes place in controlled temperature and humidity cells. |
| cheese typology | hard cheese |
| Type of milk | sheep's milk |
Combinations
The seasoned pecorino with Chianti is well-consumed in purity to taste the aromatics and the fullness of this cheese. We recommend combining it with typical Tuscan sausages such as finocchiona or lard. We recommend matching this cheese to a good Chianti wine.
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