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Pecorino - Organic - Aged Sheep's...
Pecorino - Organic - Aged Sheep's...
Pecorino - Organic - Aged Sheep's...
Pecorino - Organic - Aged Sheep's...
Pecorino - Organic - Aged Sheep's...
Pecorino - Organic - Aged Sheep's...
Pecorino - Organic - Aged Sheep's...
Pecorino - Organic - Aged Sheep's Cheese in Cave - Whole
Pecorino - Organic - Aged Sheep's Cheese in Cave - Whole
Pecorino - Organic - Aged Sheep's Cheese in Cave - Whole
Pecorino - Organic - Aged Sheep's Cheese in Cave - Whole
Pecorino - Organic - Aged Sheep's Cheese in Cave - Whole
Pecorino - Organic - Aged Sheep's Cheese in Cave - Whole
Pecorino - Organic - Aged Sheep's Cheese in Cave - Whole

Pecorino - Organic - Aged Sheep's Cheese in Cave - Whole

    🏆 Awards: BIO LOGO   

    👨‍🌾 Producer: Caseificio Val d’Orcia

    📦 Vacuum Packed: No

    ⏱️ Shelf Life: 3 Months

    ✈️ Shipping: Worldwide

    More information about the product
    Format
    • 1,7 Kg
    ZCN00634
    €59.00

    Rated 4.8/5 Based on 25 customer reviews
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    Standard Express
    Italia Non Disponibile 1/2 Giorni lavorativi
    U.E. 3/5 Giorni lavorativi 1/3 Giorni lavorativi
    Altri Paesi 5/7 Giorni lavorativi 2/4 Giorni lavorativi

    Recensioni dei clienti

     

    The origins of Pecorino date back to the pastoral activity of the Etruscans and Romans, who improved the art of cheese making. At the time, in fact, they needed to preserve milk-based foods, with a high nutritional value. They used natural caves, where the temperature is constantly low.


    The ageing process of cheeses carried out in limestone caves is thus a technique developed in that period, especially in the areas of central Italy.


    This ancient method is still used today, so it is still possible to find back the ancient flavour of tradition: the cave’s microclimate allows the microorganisms naturally present in the cheese to ripen Pecorino. Also, cave-aged cheeses are far from sources of light, so they mature in a very humid environment.


    This is the reason why on the crust we can see a thin layer of noble mol









    ds which, in addition to protecting the cheeses from external pathogens, affect the Pecorino, making its flavour intense and unique.



    The special taste of an aged Pecorino is added to the great value and quality of a completely organic product. This cheese is made In Tuscany, where the product is left to mature for about 60-90 days. The wheels are turned periodically and the crust smeared with extra virgin olive oil. This technique allows to give consistency and character to the crust and above all to make it waterproof.

    It is highly suggested to slice the organic Pecorino or cut it in flakes; enjoy it with acacia honey, fig or pear jam or a compote of red onions and accompany it with a glass of red wine

    How to store it: it can be stored at a temperature between +4° and +8 °, wrapped in paper for food.

    Organoleptic properties:

    • Appearance: cylindrical shape
    • Colour: white paste and brown crust
    • Smell: strong, typical of the product
    • Taste: intense and slightly spicy
    • Density: soft paste

    Ingredients: pasteurized sheep's milk, salt, rennet, native enzymes, extra virgin olive oil on the crust

    Allergens: milk

    Preservatives: none, non-edible crust

    Calories per 100 gr:  367 kcal

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