€16,90
€16,90
Aged Pecorino Toscano PDO (Protected Designation of Origin Certificate) is a typical cheese produced in Tuscany following the rules established by the Consortium for the Protection of Pecorino Toscano PDO.
Aged Pecorino Toscano PDO is produced exclusively with 100% Italian sheep’s milk from three specific regions: Tuscany, Lazio and Umbria. It is a semi-hard cheese, characterised by a distinctive, strong flavour and an intense aroma. It has a thin yellow smooth and compact rind, while on the inside, the paste of Pecorino Toscano PDO has a straw-yellow colour tending to light. The aroma is intense with hints of hay and dried fruit.
The ageing period for this type of cheese consists of a minimum of 120 days up to a full year. The product is delivered vacuum-packed to best preserve its organoleptic properties.
Pasteurised sheep’s MILK, salt, rennet, native yeasts, sunflower oil on the rind.
Pasteurised sheep’s MILK, salt, rennet, native yeasts, sunflower oil on the rind.
HOW TO ENJOY IT BEST
It goes perfectly with onion compote, figs, honey or balsamic vinegar. It is also delicious to grate over pasta, risottos or soups or cut into flakes for a charcuterie board with mixed cold cuts and cheeses.
The best wine to pair with this cheese is a classic Tuscan red wine: Chianti Classico DOC. This entirely Tuscan combination will highlight all the characteristics of both the aroma and taste of this cheese.
PROCESSING STEPS
The production of Aged Pecorino Toscano PDO is an art whose procedure has been passed on for centuries in Tuscany and that, although it has been improved thanks to modern technology, takes time to achieve the unique product the world envies us for.
The processing of this typical cheese follows several stages to reach the final product:
1) Milking and transport of the milk: sheep are milked twice a day from 100 to 200 days. The milk is then carried from the milking place to the location where it will be processed by the cheesemaker.
2) Heat treatment: the milk used for the production of Aged Pecorino Toscano PDO can be divided into three types: raw, heated or pasteurised. Once pasteurisation has taken place, native ferments obtained from high-quality sheep’s milk are added.
3) Addition of rennet and curd breaking: this process allows the milk to go from a liquid to a solid state. The curd is then broken into lumps the size of a corn kernel.
4) Moulding and whey draining: the curd is placed into special moulds that will give the cheese its typical cylindrical shape and which are in turn placed inside special rooms with a temperature of around 35° and humidity of 90% to facilitate the draining of excess whey so that the ripening process can begin.
5) Salting and maturing: the cheese is dry-salted or treated with brine, a process that allows the Aged Pecorino Toscano PDO to eliminate the excess whey and begin the process of forming the rind. Follows the maturing phase, which lasts a minimum of four months. During this period, any natural mould formation is cleaned by the cheese-makers.
6) Branding: only the best moulds are branded with the Aged Pecorino Toscano PDO mark.
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