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Pecorino Toscano DOP - Sheep's Cheese - Aged - Half

Pecorino Toscano DOP - Sheep's Cheese - Aged - Half

From the heart of Tuscan cheese-making tradition, this aged Pecorino Toscano DOP is made from selected sheep's milk and agedd for at least 120 days. Offered in a practical half wheel, it has a straw-yellow paste and an intense, fragrant flavor with slightly spicy notes. A historic excellence of Italian cheese-making.

Shelf Life: Approximately 1 Month

31,15 € ~~35,00 €~~

Save 3,85 €

Formato:

Weight 800 gr.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

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

The term Pecorino is generic and as such can be used to refer to any cheese made from sheep's milk. In Italy, there is a wide variety of pecorino cheeses, all characteristic of particular areas or specific breeds of sheep. Pecorino, in Tuscany and further south, is commonly called cacio.

Recognized as a Protected Designation of Origin product in 1992, Pecorino Toscano is a cheese with a distinctive aroma and flavor, characterized by its strong, slightly spicy taste and its crumbly texture Pecorino Toscano it has ancient origins. The first historical references date back to Roman times, in particular in Pliny the Elder's Naturalis Historia, which mentions the product and its production in the area of Luni, now Lunigiana.

In the 1400s, Pecorino was called cacio marzolino because it was produced from March throughout the spring.

Some accounts show that it was described as one of the most appreciated cheeses at the banquets of Lorenzo il Magnifico.

Today, the regulations establish all stages of production, from the milking of the sheep, which must be exclusively from sheep from the areas of origin (Tuscany and some neighboring municipalities in Lazio and Liguria), to the aging process.

Did you know that breaking the curd is essential for obtaining soft, semi-hard or hard cheeses? For the production of fresh cheese, the curd must be broken into pieces the size of a hazelnut, while for aged cheese, the size should be that of a grain of corn.

The Aged Pecorino Toscano it is a mature cheese, aged for a minimum of 120 days, up to a year. Only calf rennet is used and salting lasts only one day. Pecorino Toscano stagionato has a cylindrical shape and a thin yellow rind that encloses an irresistible light straw-yellow paste with a fragrant, intense and slightly spicy taste.

Particularly recommended sliced or shaved, with a few drops of sweet acacia honey or fig, pear or red onion jam. Excellent accompanied by a glass of red wine

Appearance: cylindrical shape
Color: light straw yellow paste
Aroma: dried fruit and hay
Flavor: intense, structured and slightly spicy
Density: semi-hard paste

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.