The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).
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The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).
The shape of the Tuscan Pecorino is cylindrical and shows clearly the brand of the Protection Consortium on the hull that indicates the Designation of Protected Origin, executed in ink on the fresh.
It has a thin crust of yellow color, uniform, smooth, soft. The white/light yellow paste has some irregular and well-distributed texture. The smell is well perceived delicate, butter, hay.
The taste is immediately and very sweet and extremely clean. At the touch the dough is soft, not dry and does not stick to the fingers. Chewing is little elastic, a little consistent, without being hard.
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The truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.
A cheese that was previously prepared exclusively in the winter months and that binds to the traditions of the peasant winery is the one to the chilli that was prepared with sweet peppers.
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
It has a cylindrical shape with a frame of the basket, the crust is thin in yellow-brown and the interior is soft, compact in white-avory color. The taste is tasty and the pleasant smell.
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Pecorino cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
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Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.
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The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.
Ovine milk cheese with candied orange peel.