New
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
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
