The product
Fior del Pastore Fresco
Fresh pecorino produced in Tuscany with milk from Maremma
Code:
31328
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
1,3 kg approx
Minimum order:
1 piece
| Description | Pecorino fresco produced in Grosseto by Dairy Farm Il Fiorino with pasteurized sheep milk |
|---|---|
| Appearance | The rind is smooth, elastic and thin, ivory white. The paste is soft and compact |
| Taste | Sweet with important lactic and floral notes |
| Maturing | At least 10 days |
| Our selection | When we met Angela and Simone, what struck us was their enthusiasm and their transparency, when we then tasted their products, we realized they were just aligned with our philosophy. The thing that we liked most is that they mostly work the milk of Maremma so with their cheese they really talk about their territory |
| Suggestions | Try it on hot crostini with an anchovy |
| Ingredients | Pasteurized sheep's MILK, salt of Volterra, rennet, lactic ferments. Treated on the surface with preservative E235. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 1,3 kg approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep refrigerated at +4 + 8°C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1376 kJ / 332 kcal Fat: 28 g of which saturates: 18 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 20 g Salt: 1,2 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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