PECORINO TOSCANO Pdo Aged Sheep Cheese Whole wheel + White Truffle dressing



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399,16 kr
 
 
 

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Översikt

1 Pecorino Toscano Pdo, Aged sheep cheese Whole wheel, weight di 3.5 Lbs / Kg. 1.6 + bottle of White truffle dressing

Detaljer

- 1 Pecorino Toscano Pdo, Aged sheep cheese Whole wheel, weight di 3.5 Lbs / Kg. 1.6 + bottle of White truffle dressing

‘His Majesty’ Pecorino Toscano aged is produced exclusively with sheep’s milk coming from pastures in Tuscany and bordering territories as determined by the regulations of production. Rich in tradition, it is famous around the world for its decisive, yet delicate, flavor. When young, underneath the light yellow rind, this enchanting cheese has a sweet flavor and milky aroma. During the maturation, the flavors become more concentrated, the scent becomes more structured and intense, with a surprising aromatic complexity. Aging exalts the quality of the ingredients, ably transformed through passion and the art of production.

The intense taste of the White Truffle dressing, giving birth to a unique condiment, to be used in drops to give a special touch to every dishes.


Pecorino Toscano Pdo:

Ingredients:

Pasteurized sheep's milk, salt, rennet, native enzyme

Allergens:

milk and products thereof

Characteristics:

Pecorino Toscano PDO aged, has a semifirm paste. It must be aged at least 120 days but can easily mature up to a year. Generally, the weight of this typology of Pecorino Toscano is 2 Kg for each round wheel which clearly displays, branded on the side, the mark of the Consortium of Production and the Denomination of Protected Origin. It has a thin yellow rind, uniform, smooth, and compact.The paste is clear yellow in color, presenting some small irregular eyes, well distributed. The aroma is well perceived, delicate, of dried fruit and hay. These nuances are heightened as the aging is prolonged.


White Truffle dressing:

Ingredients:

acetified must of white grape, white truffle infusion, natural aroma of white truffle Allergens:

Allergens:

Sulphur dioxide as processing residue