The product
Cacio di Caterina
Tuscan pecorino produced with milk from Maremma and aged in caves
Code:
31347
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
5 kg approx
Minimum order:
1/2
| Description | Long aged pecorino produced in Tuscany with pasteurised sheep milk from Maremma area |
|---|---|
| Appearance | The rind is thick, smooth and hazelnut in colour; the paste is hard and with a straw yellow colour |
| Taste | Sweet, with fruity and vegetable notes, and hints of almond |
| Maturing | At least 6 months |
| Curiosity | Cacio di Caterina is the 'cheese of the women', a tribute to Caterina Pandolfi, wife of Ferrero and mother of the founfer of the dairy. Cacio di Caterina is also a tribute to the ancient ladies' dairy art of Tuscan tradition; in Tuscany it was wamen who made cheese in front of the fireplace, watching over the freshly milked milk |
| Our selection | When we met Angela and Simone, besides being impressed by their cheerfulness, we liked their philosophy: the milk, for example, is collected exclusively from local selected farms in Maremma area |
| Ingredients | Sheep's MILK, salt from Volterra, rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 5 kg approx |
| Packaging | Whole wheel unpacked, fractions vacuum packed |
| Storage Conditions (unpacked products) | Keep refrigerated at temeprature between +4 +8 °C |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1744 kJ / 420 kcal Fat: 34 g of which saturates: 25 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 28 g Salt: 0,6 g Typical value per 100 g |
The producer
Caseificio Il Fiorino - Roccalbegna (GR) - Tuscany
Why we chose them
In Il Fiorino dairy the cheesemaking is a family art started in 1957 in Roccalbegna thanks to Duilio Fiorini. Today his daughter Angela with her
husband Simone are managing the company which has gradually grown over the years. During this period Angela and Simone have succeeded in
making their dairy products known and appreciated all over the world, while at the same time preserving the authenticy and craftmanship of the
products. One of the main strengths of the cheese of Il Fiorino is the raw material: milk comes exclusively from Maremma area and is collected dayly
only from selected local farms. The most important production takes place between March and July, respecting the seasonal lactation cycle of
sheeps. When we first met Angela and Simone we were impressed by their glee and passion but when we tasted their cheese we understood that
we we share the same philosophy.
From the same producer
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