The product
Pecorino al Pistacchio Verde di Bronte DOP
Pecorino produced with sheep's milk from Maremma and pistachios
Code:
31337
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
1 kg approx
Minimum order:
1 piece
| Description | Pecorino produced with Italian pasteurized sheep's milk with the addition of Pistachio Verde di Bronte DOP |
|---|---|
| Appearance | It has a straw-yellow rind and a soft but compact paste, ivory in colour with evident pistachios |
| Taste | To the palate has a soft texture and a sweet taste, harmonious and balanced. with pleasant hints of milk and pistachio |
| Maturing | At least 10 days |
| Curiosity | Il Fiorino Dairy is located in Paiolaio in a small medieval village in Roccalbegna in the upper Albegna Valley, on the slopes of Mount Amiata (Tuscany) |
| Our selection | When we tasted the products of Angela and Simone from Il Fiorino dairy, we realized that they were completely aligned with our philosophy. The thing we liked the more is that they work only the milk of the Maremma area and this means that their cheeses really talk about their territory |
| Suggestions | Perfect with acacia honey |
| Ingredients | Pasteurized sheep MILK, green PISTACHIO from Bronte DOP (minimum 4%), Volterra salt, rennet, lactic ferments. Crust treated with E235 preservative |
|---|---|
| Allergens in ingredients | Milk and products thereof, Nuts and products thereof |
| Weight | 1 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep in fridge between + 4 +8 °C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1393 kJ / 336 kcal Fat: 28 g of which saturates: 18 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 21 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
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