PECRPA
Whole | 500gr

20,90

PECRPA

PECORINO AGED IN STRAW AND HAY

Whole | 500gr

20,90

Group-769

FAST SHIPPING

Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Pecorino ripened in a straw and hay crust is a sheep’s cheese ripened and aged according to Tuscan dairy tradition. In fact, it is a typical Tuscan cheese that is matured by wrapping in hay – which enriches it with natural aromas – and straw – which improves its seasoning. This cheese is made from 100% Italian sheep’s milk.

It has a straw-yellow colour, a strong aroma and a rich flavour. Hints of straw can be perceived when biting the parts closer to the rind, and its aroma is reminiscent of the typical smell of hay mowing in June. The rind of this cheese is not edible.

The product is delivered vacuum-packed and wrapped with string, so it is also suitable as a present.

Ingredients

Pasteurised sheep’s milk, salt, rennet, selected milk enzymes, sunflower oil, straw and hay rind

Ingredients

Pasteurised sheep’s milk, salt, rennet, selected milk enzymes, sunflower oil, straw and hay rind

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store between +4°C and +8°C
NUTRITIONAL VALUES
Energy value
Fat
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt

HOW TO TASTE IT BEST

Pecorino ripened in a straw and hay crust is excellent in combination with jams and honey or into thin flakes to season mixed salads or meat carpaccio or also grated on pasta or baked vegetables. If cut into bigger pieces, it is perfect to prepare a tasty sandwich with, for example, Porchetta, honey and walnut cream. Or, the most traditional way to enjoy a bite of this Pecorino is as an aperitif on a charcuterie board with mixed cold cuts such as Prosciutto Crudo, Seasoned Coppa or Salame Felino IGP with a glass of red wine from Val d'Orcia or sparkling wine.

HISTORICAL BACKGROUND

Characterised by its rounded shape, this Pecorino has an artisanal history dating back decades. Its production can be traced back to Tuscan artisans who used straw and hay to store cheese on a daily basis. Farmers aged their cheeses in straw and hay to face the need to preserve surplus cheese production over time. Indeed, this technique protected the cheeses from insects and even mould and fungus. Although today these preservation techniques are no longer necessary, this custom is still carried on as it gives the cheese an intense and unmistakable aroma and taste. It also allows for a soft paste and a velvety texture on the palate as the leaves retain more moisture inside.

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

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Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

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Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

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