PECORINO AGED IN STRAW AND HAY
20,90 €
FAST SHIPPING
Guaranteed delivery 24/72 hrs.
INGREDIENTS
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
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.
