€16,40
€16,40
Semi-cured Pecorino Toscano PDO is one of the most famous Tuscan types of cheese in the world, produced according to the strict regulations given by the Tuscan Pecorino PDO Consortium.
This typical cheese is produced exclusively with 100% Italian sheep’s milk, mainly from Tuscany, but, according to the regulations, it is also possible to use sheep’s milk from Lazio and Umbria.
The maturation of this semi-cured Pecorino Toscano PDO ranges from a minimum of 20 days to a maximum of 45/60 days.
Pasteurised sheep’s MILK, salt, rennet, native yeasts, preservative E235 in crust. Non-edible rind.
Pasteurised sheep’s MILK, salt, rennet, native yeasts, preservative E235 in crust. Non-edible rind.
TIPS TO FULLY TASTE IT
It is a soft cheese with a smooth, uniform light-yellow rind. It has a delicate taste recalling the aromatic one of milk and butter and a typical cylindrical shape. This cheese is perfect to savour with any type of dish. It is excellent with tasty pasta dishes such as fusilli with semi-cured Pecorino Toscano PDO or for appetizers served with fresh bread or a selection of mixed cold cuts. It can also be used to prepare second courses such as skewers of Pecorino Toscano PDO with seasonal vegetables or savoury pies. It is also excellent for adding flavour to sandwiches such as a sandwich with spiced lard and Pecorino Toscano PDO. For true lovers of this cheese, there are also dessert recipes with this ingredient such as apple pie with Pecorino Toscano PDO.
PROCESSING
The production of semi-cured Pecorino Toscano PDO has been handed down for centuries in Tuscany. It is a process with several fixed stages, which cannot be changed, in order to achieve the high-quality final product we all know.
The Pecorino Toscano PDO semi-cured cheese is produced in several stages, which are described in detail below:
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...
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...
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...
