The product
Cacio di Venere Bio
Organic pecorino cheese with truffle
Code:
31354
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
7,5 kg approx
Minimum order:
1 piece
| Description | Cheese made with organic sheep's milk and enrich with San Miniato Bianchetto truffle flakes |
|---|---|
| Appearance | Large in size; the paste is sand-coloured, with small scattered eyes and a clear presence of truffle |
| Taste | Harmonious and elegant, with notes of cooked milk, mushrooms and dry hay; the delicate aroma of milk and the intense scent of truffles coexist in perfect balance |
| Maturing | At least 5 months |
| Curiosity | What does Venus have to do with this cheese? It is said that her skin was as white as milk and the combination with the Bianchetto truffle made the cheese still the more seductive. This cheese, therefore, could only be dedicated to Venus (Venere in italian) |
| Our selection | Simone and Angela de Il Fiorino work with love and dedication to the art of cheese making: this cheese with excellent qualities was created in 2020 and it won the gold medal in its category at the Mondial du Fromage 2021 |
| Suggestions | Perfect for delicate dishes, to enrich a risotto, to cream gnocchi or tagliolini, or on a Jerusalem artichoke soup, also excellent on a white pizza; try it as it is paired with a macerated Vermentino or with a floral Saison |
| Ingredients | Pasteurized organic sheep's MILK, organic bianchetto truffle (tuber borchii vitt) min 0,5%, natural flavoring, Volterra salt, rennet, lactic |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 7,5 kg approx |
| Packaging | Unpacked |
| Storage Conditions (packaged products) | Store at a temperature between +4 and +8 °C |
| Instructions for use | Inedible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1693 kJ / 408 kcal Fat: 34,1 g of which saturates: 24,5 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 25,4 g Salt: 1,35 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.
From the same producer
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