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 | Pasteurized sheep's MILK, Volterra salt, rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs |
| Weight | 5 kg approx |
| Packaging | Whole wheel unpacked, fractions vacuum packed |
| Storage Conditions (unpacked products) | Keep refrigerated at temeprature 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: 1744 kJ / 420 kcal Fat: 34,3 g of which saturates: 24,9 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 27,9 g Salt: 0,6 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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