The product
Cacio Nero
Half-matured pecorino produced in Tuscany
Code:
31365
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
1,8 kg approx
Minimum order:
1 piece
| Description | Pecorino produced with pasteurized sheep's milk exclusively from the Maremma area and aged at least 3 months |
|---|---|
| Appearance | Cylindrical shape with a diameter of about 16.5 cm, straight sides, and a smooth, regular black crust that gives it a touch of elegance |
| Taste | Flavourful and well balanced |
| Maturing | At least 60 days |
| Curiosity | The black crust represents the elegance of this pecorino, which is part of the elite of cheeses from Il Fiorino |
| Our selection | When we met Angela and Simone we were surprised with their genuine interest and enthusiasm about cheese making. When we tried their cheeses we realized that their products were precisely aligned with our philosophy. What impressed us the most is their commitment to working exclusively with milk sourced from the Maremma area, showcasing a significant step in their dedication to promoting the natural treasures of their territory |
| Suggestions | As an appetizer, paired with cured meats and Tuscan bread, as a main dish, or enjoyed at the end of a meal as a cheese for contemplation; it can be paired with a Trappist beer or a glass of structured and significant red wine like Nobile di Montepulciano |
| Ingredients | Pasteurised sheep's MILK, Volterra's salt, rennet, lactic ferments. Treated with E172 |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 1,8 kg approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep refrigerated at +4 and +8 °C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1706 kJ / 411 kcal Fat: 33 g of which saturates: 22 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 28 g Salt: 1,3 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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