The product
Pecorino Bio Fior di Natura
Fresh vegetable rennet pecorino produced with Maremma organic milk
Code:
31327
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Fresh pecorino with vegetable rennet produced with italian pasteurised sheep's milk |
|---|---|
| Appearance | The crust is smooth, elastic and thin, ivory white. The dough is soft and compact |
| Taste | Sweet and slightly salty with important lactic sensations and light herbaceous notes due to the use of vegetable rennet |
| Maturing | At least 10 days |
| Curiosity | This pecorino is produced using the vegetable rennet obtained from the thistle or wild artichokes. The common artichoke plant appears in Europe only in the Middle Ages and with names derived from the Arabic kharshuf, so according to some Authors it is hypothesized the Eastern origin. But the imposing wild populations of Cynara cardunculus in the hills between Civitavecchia and the Tolfa Mountains (RM), in the vicinity of the Etruscan settlements of Cerveteri, suggest that in this area it could have originated as a cultivated plant, probably by the Etruscans. |
| Ingredients | Pasteurized organic sheep's MILK, salt of Volterra, vegetable rennet (cynara cardunculus), lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2 kg approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep in fridge |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1629 kJ / 393 kcal Fat: 33 g of which saturates: 22 g Carbohydrate: 0 g of which sugars: 0 g Protein: 24 g Salt: 1,1 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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