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

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

Pecorino Toscano DOP is a aged sheep's milk cheese with an intense and slightly spicy flavor, aged for at least 120 days according to ancient Tuscan tradition. Made with selected sheep's milk, it has a compact and aromatic texture, perfect for enriching cheese platters, pasta dishes, or enjoyed on its own.

Shelf Life: Approximately 3 Months

61,25 €

Formato:

Weight 1.9 Kg. 1.7 Kg.

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The Pecorino Toscano DOP pecorino Toscano is an Italian cheese made with sheep's milk, produced mainly in Tuscany, which has obtained the Protected Designation of Origin.

Pecorino is a generic term 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.

The first historical references date back to Roman times, in particular in Pliny the Elder's Naturalis Historia, which describes for the first time the production of cheese in the area of Luni, now known as Lunigiana. In the 1400s, Pecorino was called cacio marzolino because it was produced from March throughout the spring.

Some accounts describe it as one of the most appreciated cheeses at the banquets of Lorenzo the Magnificent.

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

The Pecorino Toscano aged it is a cheese with a minimum maturation period of 120 days but can be aged for up to a year.

Only calf rennet is used and the salting process lasts only one day.

Cylindrical in shape, with a thin yellow rind enclosing an irresistible pale straw-yellow paste with a fragrant, intense and slightly spicy flavor, it is a product that must be tried.

The Aged Pecorino Toscano it is very suitable for a demanding public who seek the aromas and fragrances that develop with the aging of the product and make it a cheese for meditation, suitable for accompanying aged red wines. In Italy, aged Pecorino Toscano is mainly eaten in slices or flakes, with honey or jams. It is grated on many traditional dishes, especially pasta

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.