PECORINO AGED WITH PISTASHIOS RIND
22,50 €
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Guaranteed delivery 24/72 hrs.
Pecorino aged with pistachios is a very particular cheese given its rind sprinkled with ground pistachios which give it a unique and characteristic taste.
It is produced exclusively with pasteurised Italian sheep’s milk, salt, rennet, selected milk enzymes and oil. The rind is not edible.
The product is delivered vacuum-packed, wrapped and tied with string, so it is suitable as a gift.
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
TIPS TO FULLY TASTE IT
The ageing in pistachio crust gives Tuscan Pecorino – a symbol of Italian excellence – a perfectly balanced taste with the sweet and typical notes of pecorino and the more savoury ones of pistachios. It has a compact, elastic, straw-coloured paste and a rind sprinkled with pistachios.
Excellent cut in chops for a quick and tasty break or on a slice of warm focaccia with some slices of soft Rustic Salami for a richer bite. The ideal choice to prepare a charcuterie board, accompanied by jams or honey and taralli. We also suggest combining it with mixed salads or vegetable gratins.
We recommend pairing this cheese with a glass of structured red wine from Val d’Orcia or a cold beer. Rind is not edible.
HISTORICAL BACKGROUND
Pecorino is a generic term that indicates a type of cheese produced with sheep’s milk (“pecora”, in Italian). In fact, in Italy there is a wide variety of Pecorino cheeses characteristic of different regions. This cheese is produced in Tuscany, where cheese-makers have always produced typical and world-famous cheeses according to an old tradition. Its origins date back to the Etruscans and the Romans, and traces of it can be found in pre-Christian times under the name of ‘cacio‘; a term still used today in its regions of origin. It appears for the first time in a document by Plinio il Vecchio, who describes it as a ‘fine cheese’. In 1400 A.D. it was known as ‘cacio marzolino’ and, according to historical sources, this cheese was particularly appreciated at noble banquets and was one of Lorenzo il Magnifico’s favourites.
