PETO14
Slice | 500gr

16,40

PETO14

SEMI-CURED PECORINO TOSCANO PDO

Slice | 500gr

16,40

Group-769

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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.

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 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 between +4°C and +8°C
NUTRITIONAL VALUES
Energy value
Fat
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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. PDO labelling: The best cheese moulds are selected and branded with the Pecorino Toscano PDO label.
  7. COOKING TIPS

    Fusilloni with zucchini, Bresaola and crescenza cheese

    Fusilloni with zucchini, Bresaola and crescenza cheese

    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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