The product
Pecorino Semistagionato Del Fiorini
Half-matured pecorino produced in Tuscany
Code:
31333
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Pecorino produced with pasteurized sheep's milk exclusively from the Maremma area and aged at least 2 months |
|---|---|
| Appearance | The shape is cylindrical and the rind is thick. Its color is medium to dark yellow. The paste is compact, without any eyes and ivory white in colour |
| Taste | Flavourful and well balanced |
| Maturing | At least 60 days |
| Our selection | When we met Angela and Simone we were surprised with their genuine interest and enthusiasm about cheese making. When we tried their cheeses we realized that their products were precisely aligned with our philosophy. What impressed us the most is their commitment to working exclusively with milk sourced from the Maremma area, showcasing a significant step in their dedication to promoting the natural treasures of their territory |
| Suggestions | Traditionally tasted with toasted home baked bread |
| Ingredients | Pasteurised sheep's MILK, salt, rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2 kg approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep refrigerated at +4 and +8 °C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1666 kJ / 402 kcal Fat: 34 g of which saturates: 22 g Carbohydrate: 0 g of which sugars: 0 g Protein: 24 g Salt: 1,7 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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