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
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.
From the same producer
See also:
You might also be interested to the following products
