The product
Pecorino Cacio di Bosco
Pecorino cheese with Bianchetto truffle
Code:
25112
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Pecorino cheese made with pasteurized sheep's milk and enriched with Bianchetto truffle |
|---|---|
| Appearance | The paste is compact and ivory white in colour, without the presence of holes |
| Taste | Sweet and slightly savoury, with lactic notes and a delicate truffle aroma |
| Maturing | At least 10 days |
| Curiosity | In 1977 the Forteto Agricultural Cooperative was established with headquarters in Bovecchio, municipality of Barberino di Mugello, in the province of Florence. Over the years the cooperative develops more and more: an equestrian center is inaugurated, an agritourism and the techniques aimed at the breeding of livestock and the production of typical local products including the fine pecorino, which have fully entered the references from we select |
| Suggestions | Excellent for enriching a platter of Tuscan cheeses and salami |
| Ingredients | Sheep's MILK, salt, truffle preparation (bianchetto truffle - tuber borchii vitt., Water, salt, flavoring), rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at a temperature between +0 and +8 ° C |
| Instructions for use | Remove the rind before consumption |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1810 kJ / 437 kcal Fat: 37 g of which saturates: 24 g Carbohydrate: 2 g of which sugars: 0 g Protein: 25 g Salt: 2,1 g Typical value per 100 g |
The producer
Caseificio Il Forteto - Vicchio (FI) - Tuscany
Why we chose them
The agricultural activity of the Il Forteto cooperative takes place on a farm of about 451 hectares. The first dairy was a room
obtained from the old stable under the house, the milk was brought with the cans. With the attention paid not as much to the
yield as to the quality and goodness of the cheese. The cheese room has been enlarged and has become a 3500 sq m dairy
while trying not to betray the homemade cheese.
From the same producer
