SEMI-CURED PECORINO TOSCANO PDO
16,40 €
FAST SHIPPING
Guaranteed delivery 24/72 hrs.
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.
INGREDIENTS
Pasteurised sheep’s MILK, salt, rennet, native yeasts, preservative E235 in crust. Non-edible rind.
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
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:
- Milking and milk delivery: The selected animals are milked about twice a day for a period of 100 to 200 days. The milk is then taken to the cheesemaker for manufacturing.
- Heat treatment: There are three types of milk used in the production of semi-cured Pecorino Toscano PDO – raw, thermised or pasteurised. After pasteurisation, indigenous ferments obtained from high-quality sheep’s milk are added.
- Rennet addition and curd breaking: This procedure allows the milk to go from a liquid to a solid state. The curd is then broken into lumps about the size of a kernel of corn.
- Moulding and whey removal: The curd is placed in typical cylindrical moulds which are stored inside dedicated rooms with a 35°C temperature and 90% humidity in order to remove the excess whey and begin the cheese maturing process.
- Dry salting or brining and maturing: Salting is a process that allows the Pecorino Toscano PDO to eliminate the excess whey left and form the rind. Finally, the maturing process takes place and can last from 20 to 60 days.
- PDO labelling: The best cheese moulds are selected and branded with the Pecorino Toscano PDO label.
