PI0100
Whole | 500gr

10,80

PI0100

PISTACHIO CHEESE

Whole | 500gr

10,80

Group-769

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Pistacchiotto cheese is a typical Sicilian soft cheese with a unique flavour.

On the outside, it is characterised by a very special crust, processed with extra virgin olive oil and covered in pistachio flour, while its interior is sprinkled with pistachios.

Pistacchiotto is made from pasteurised sheep and goat’s milk and is delivered vacuum-packed to best preserve its organoleptic characteristics.

Ingredients

Pasteurized milk, pasteurized sheep’s and goat’s milk, salt, ferments, rennet, pistachio. Crust processed with olive oil and chopped pistachios. Origin of the milk: Italy.

Ingredients

Pasteurized milk, pasteurized sheep’s and goat’s milk, salt, ferments, rennet, pistachio. Crust processed with olive oil and chopped pistachios. Origin of the milk: Italy.

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 at a temperature of +4°/+8°C
NUTRITIONAL VALUES
Energy value
Fat
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt

PROCESSING STAGES

Pistacchiotto cheese falls under the category of 'Canestrati' (from the Italian word "canestro" meaning "basket") due to the basket-like shape of the moulds used during the resting phase that makes the surface flat with concave faces. This type of cheese is produced throughout the whole Sicilian territory and takes on different names, depending on the specific location of production and the ingredients used for manufacturing.
The rind of Pistacchiotto is hard and has an intense uniform green colour, given by the pistachio powder, while inside it has a smooth, compact and light-coloured paste. The rind is processed with extra virgin olive oil and covered with pistachio flour, while the inside is sprinkled with pistachios. This processing makes Pistacchiotto Cheese a unique product with a special, delicate aroma and a savoury, characteristic taste. Cutting it, you will immediately notice the marks given by the pistachios.
Pistacchiotto undergoes a maturing process of about 30 days, which gives it its savoury and sweet taste and the right consistency.

TASTE FEATURES

Pistacchiotto cheese has both the typical goat's and sheep's milk savoury taste and the sweet notes of pistachio. A unique and inimitable flavour that produces a delicious explosion of taste at the very first bite.
As for the aroma, it is intense and fragrant, characterised by the typical smell of milk.

HOW TO ENJOY IT BEST

To enjoy this cheese at its best, we recommend serving it on a charcuterie board with mixed cold cuts as an aperitif or a tasty entree or serving it with honey or delicately flavoured jams or jellies. It is also excellent with fresh seasonal vegetables to create light but tasty dishes.
Ideal for a quick but tasty snack or for a richer treat melted between two hot slices of focaccia bread and Prosciutto Crudo to balance its sweet taste.
After opening, the product should be stored in the refrigerator by wrapping it in cheese paper, food film or a cotton kitchen cloth in order to retain its original moisture and preserve its original and unique flavour.

COOKING TIPS

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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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