The product
Cacio di Afrodite
Semi-cooked paste Pecorino cheese, aged with a balanced and harmonious flavour
Code:
31359
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
10 kg approx
Minimum order:
1/4 - by reservation only
| Description | Pecorino produced only with the finest pasteurised sheep's milk from the pastures of the Maremma, matured in natural caves |
|---|---|
| Appearance | The paste is pale yellow in color, compact with a fine and regular texture |
| Taste | Moderately intense, with hints of milk, cellar, hay and dried fruit |
| Maturing | at least 12 months |
| Curiosity | Pecorino cheese dedicated to the Greek goddess of love |
| Our selection | Caseificio Il Fiorino produces cheeses that truly reflect the Maremma region: the milk used comes from local herds, some stages of production are still carried out using traditional methods, and the best cheeses are aged in the family's natural cave |
| Suggestions | A meditation cheese, to be enjoyed on its own; also excellent for creaming risottos and fresh pasta dishes |
| Ingredients | Pasteurized sheep's MILK, Volterra salt, rennet and lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs |
| Weight | 10 kg approx |
| Packaging | Whole wheel unpacked, fractions in thermoshrinking film |
| Storage Conditions (unpacked products) | Store at a temperature between +4 °C and +8 °C |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Rind not edible. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1866 kJ / 450 kcal Fat: 37,1 g of which saturates: 27 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 29,1 g Salt: 1,9 g Typical value per 100 g |
The producer
Caseificio Il Fiorino - Roccalbegna (GR) - Tuscany
Why we chose them
Il Fiorino dairy was founded by Duilio Fiorini in 1957 in Roccalbegna, in the Maremma region. Today it is run by his daughter Angela and her
husband
Simone, who combine the founder's experience and traditional recipes with an innovative vision of the company, both from a technological and
market perspective. Il Fiorino began participating in various international competitions: since 1964, when it received its first award at the Saturnia
cheese competition, Angela and Simone have collected over 200 medals at events such as the World Cheese Awards, Mondial du Fromage,
Trofeo
San Lucio and other important contests. As proof of its deep connection with the Maremma, Il Fiorino only processes milk from sheep raised within
a
40 km radius of the dairy, maintains the craftsmanship of certain stages of production and ages the best cheeses in the family cave, earning it the
P.A.T. (Traditional Agri-Food Products) certification.
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