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"MA-TRÙ" - Pecorino di Amatrice - Sheep's Cheese - Aged

"MA-TRÙ" - Pecorino di Amatrice - Sheep's Cheese - Aged

Pecorino MA-TRÙ di Amatrice is a sheep's milk cheese aged for about 8 months according to ancient traditional methods. Handcrafted with strong rennet and aged in humid environments, it has a crumbly texture and a strong, slightly spicy taste. Its typical dark rind and enveloping flavor make it a Lazio specialty.

Shelf Life: Approximately 3 Months

55,63 €

Weight 1.2 Kg.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

ParmaShop covers Customs Duties: THEY ARE ALREADY INCLUDED IN THE PRICE.

Pecorino MA-TRÙ is produced in the small municipality of Amatrice it is still produced today using ancient methods that restore the flavors and sensations of the authenticity of traditional products. To give the cheese its typical round shape, the wooden molds used by shepherds centuries ago are still used today.

The distinctive feature of this product is that it is aged for about 8 months in a humid environment, which allows it to develop its enveloping taste.

Its paste is crumbly, straw yellow in color, with a slightly spicy taste, but never salty, obtained through the use of a strong rennet that enhances its flavor. The outer rind is smooth, irregular, and deep brown with shades tending to black as it ages.

Its taste strong and slightly spicy makes any recipe bold and special. It can also be enjoyed at the end of a meal, on its own, to best savor all its nuances; alternatively, we recommend pairing it with fig or red fruit jams, whose sweetness creates a stunning contrast. Finally, it is also perfect grated over an excellent, authentic Amatriciana.

We recommend pairing it with a good glass of red wine, full-bodied and robust, to enhance its strong and pungent flavor.

Appearance: Fragile clove.
Color: Straw yellow.
Aroma: Spicy, intense.
Taste: Savory, strong.

To preserve the quality and flavor of the Prosciutto di Parma PDO, it is essential to follow some simple but important guidelines for storage, both before and after opening the product Before opening when the ham is still sealed in its vacuum-packed packaging, it is recommended to store it in a cool, dry place. In a very cool cellar or in refrigerator a temperature not exceeding 10°C store in a cool, dry place, away from direct light and heat sources Once opened ham requires a little more care when it comes to storage. Ham should be stored in refrigerate between 4°C and 8°C, wrapped in cling film or in a clean cotton cloth this helps protect the meat from drying out and preserves its aroma and flavor. In addition, it is useful to lightly grease the cut surface with a drizzle of olive oil this small precaution helps to preserve the moisture of the ham and keep its organoleptic qualities intact. It is important to consume the ham within a few weeks of opening to enjoy its characteristics to the fullest, thus ensuring an optimal taste experience.

Ingredients, Allergens and Nutrition Facts

ingredients: Italian pasteurized sheep's milk, rennet, salt, lactic ferments. Treated on the surface with sunflower oil and white wine vinegar. ALLERGENS: Milk.

Technical Data Sheet (PDF) Technical Data Sheet (PDF)