The product
Pecorino Toscano DOP Stagionato
DOP pecorino from Tuscany, produced by Il Fiorino and aged at least 4 months
Code:
31348
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Pecorino produced with milk collected from sheeps bred in the pastures of Maremma area, in the south of Tuscany |
|---|---|
| Appearance | Cylindrical shape with a straw-yellow and gray rind, the paste is compact, ivory-colored and without eyes |
| Taste | Sweet and delicate, with notes of milk, butter and grass |
| Maturing | At least 120 days |
| Curiosity | From breeding to milking, from production to maturing: everything must be done following the guidelines of the Production Regulation of Pecorino Toscano DOP, in the area of origin, which includes the entire Tuscany region, part of the province of Terni (Umbria) and part of the province of Viterbo (Lazio). The different climatic conditions and dairy traditions of each territory give the Pecorino Toscano DOP variety and nuances of flavors and aromas |
| Our selection | When we tasted the products of Angela and Simone from Il Fiorino dairy, we realized that they were completely aligned with our philosophy. The thing we liked the more is that they work only the milk of the Maremma area and this means that their cheeses really talk about their territory |
| Suggestions | Wonderful on itself, paired with fresh fruits or a delicate honey, we suggest a lime-tree honey. Perfet if married with aged red wines, such as Morellino di Scansano, Chianti Classico and Brunello di MOntalcino. Delicious when eaten in flakes or grated enriching plates such as the typical "Ribollita" recipe. |
| Ingredients | Pasteurized sheep's MILK, salt of Volterra, rennet, lactic ferments. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2 kg approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Store at a temperature between +4 and +8 ° C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1706 kJ / 411 kcal Fat: 33 g of which saturates: 22 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 28 g Salt: 1,3 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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