The product

Pecorino delle Balze Volterrane DOP biologico

Pecorino produced in Tuscany with organic raw milk and vegetable rennet
Code:
30995
Country of origin:
Italy - Tuscany
Type of Milk:
Raw Sheep's milk
Weight:
1,3 kg approx
Minimum order:
1 piece
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Raw material Unpasteurised cheese made with organic milk and vegetarian thristle rennet, aged for at least 3 months
Appearance The rind is thin and rubbed with olive oil and ashes, the texture is white and without eyes
Taste Sweet and delicate, with nutty notes slightly herbaceous note related to the use of vegetable rennet
Maturing At least 3 months
Curiosity Giovanni Cannas fighted many years to obtain the PDO mark in in 2015, doing historical researches and finding out several documents that referred to "Cacio di Volterra"; Balze Volterrane is a very famous place in Volterra; it is a natural erosion phenomenon, which caused the disruption of the biggest necropoli of the town
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Ingredients Organic sheep MILK, salt, vegetable rennet (Cynara cardunculus), lactic ferments
Allergens Milk and products thereof
Weight 1,3 kg approx
Packaging Wrapped in paper
Storage Conditions (packaged products) Keep refrigerated between +8 and +10 °C
Paese di origine ingrediente principale Italia
Nutrition Declaration Energy: 1597 kJ / 383 kcal
Fat: 26,7 g
of which saturates: 17,9 g
Carbohydrate: 21,8 g
of which sugars: 1,57 g
Protein: 14 g
Salt: 1,8 g
Typical value per 100 g
The producer

Fattoria Lischeto - Volterra (PI) - Tuscany

Why we chose them
Fattoria Lischeto was founded by Giovanni Cannas in the mid 80s, with the idea to blend farming with art and culture, tourism with nature and history. In 1990 Giovanni started also with the cheese-making, transforming only the organic milk of his own sheeps, lived in his land. Recently his sister Rosita joined him in the management of the whole farm. According to Giovanni's dream, Lischeto is not just a farm, it is a magic place where culture, love for art and for nature, passion for history and for tradition are blended together. The 800 sheeps can graze freely in the 240 hectares of the farm, where forage is produced and where you can also find here and there some artworks, thanks to Giovanni love for art. The milk is then transformed by Ruggero, the dairyman. The farm is managed in the total respect of nature, men and animals, with a whole organic cycle of production, from seeding to harvest, from breeding to cheese-making. In the production, that is completely handcrafted, the purpose is to maintain and develop the tradition of the typical flavors of Tuscan farming. "We only use the milk of our own sheeps - told us Giovanni - respecting the natural cycle of sheeps. This reason some of their cheeses are not always available.
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