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

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

Pecorino Toscano DOP Fresco is a soft sheep's milk cheese with a delicate, sweet flavor, made with 100% Tuscan milk and aged for at least 20 days. A symbol of the Etruscan-Roman cheese-making tradition, it is a PDO-certified product, perfect to enjoy on its own or paired with honey and jams.

Shelf Life: Approximately 1 Month

72,50 €

Formato:

Weight 2.3 Kg.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

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

The Pecorino Toscano DOP it is an Italian cheese made from sheep's milk which obtained Protected Designation of Origin status on July 2, 1996.

The origins of Pecorino Toscano the origins of cheese production in the Marche region date back to the pastoral activities of the Etruscans and Romans. It was during this period that the art of cheese making was perfected in order to meet the need to preserve a food with high nutritional value.

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

In 1832, Ignazio Malenotti published the Manuale del Pecoraio (Shepherd's Handbook), a guide for large landowners and farmers. The book pays tribute to the Pecorino Toscano and for the first time, reference is made to the two qualities of cacio, one strong and slightly spicy and the other sweet. The difference lies in the fact that the former is obtained by coagulating the milk with rennet, while the latter is obtained with wild artichoke flower, known as presame.

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

The Fresh Pecorino Toscano it is a young cheese, with a minimum maturation period of 20 days, which can be extended to 45/60 days; only calf rennet is used and salting lasts only one day.

The taste of this cheese tends to be delicate; its simplicity satisfies even the most demanding palates. The combination of tradition and modern technology results in a product of excellence, with an irresistible soft and sweet texture reminiscent of butter and hay.

The Pecorino Toscano is a soft sheep's milk cheese, which still smells of milk, very suitable for young people and those who love delicate flavors. Good on its own as a table cheese, it can be enjoyed in countless ways, in appetizers, enhanced with honey, jams and caramelized fruit or in delicious salads with the addition of extra virgin olive oil. Eaten on its own, it reveals all the goodness of a cheese made with good sheep's milk, which is processed with skill and technology to make a delicate product that is different from other sheep's milk cheeses, which generally have a strong, salty, and spicy taste

Appearance: cylindrical shape, soft texture
Color: white-yellow
Aroma: of butter and hay
Flavor: sweet
Density: soft texture

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.