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 cheese; the paste is slightly amber in colour with evident pieces of truffle |
| Taste | Very elegant: the delicate aroma of milk and the intense scent of truffle 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 | For an original pairing, try it with a glass of sake with a good acidity |
| 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
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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