The product
Re al Tartufo
Aged pecorino cheese with truffles, with an intense and distinctive flavour
Code:
31704
Country of origin:
Italy - Sicily
Type of Milk:
Sheep's milk
Weight:
4,5 kg approx
Minimum order:
1 piece
| Description | Sicilian pecorino cheese made from pasteurised milk, flavoured with black summer truffles and aged for at least 4 months |
|---|---|
| Appearance | Cheese with a basket-shaped rind and pronounced under-rind; the paste is hard and compact, slightly grainy, deep straw yellow in colour and with a distinct truffle flavour |
| Taste | Persistent, sweet but with a rounded savouriness, with toasted notes and light hints mature truffle and sheep's milk |
| Maturing | At least 4 months |
| Curiosity | Every day, Biopek collects around 200 quintals of milk in three provinces (Palermo, Trapani and Agrigento) within a 65 km radius of the dairy using three vehicles. The collection route covers around 80 small farmers located in mountainous areas that are not always easy to reach, so much so that collection rounds sometimes take the whole day |
| Our selection | Sicily is one of the homelands of pecorino cheese in Italy, and we travelled there to meet this producer: Caseificio Biopek. A genuine story that has its roots in a small artisan workshop and has now become a reality that selects and assists the best farms in the Trapani hinterland, optimises daily collection with its own tankers, and processes the local milk that arrives at the farm every day |
| Suggestions | The crumbly texture allows you to create a spectacular thick flake presentation; ideal in the kitchen for stirring into a risotto with brown butter or simply with slightly warmed chestnut honey to complete a cheese board; excellent served with a light Pinot Noir or an unfiltered Kellerbier beer |
| Ingredients | Pasteurized sheep's MILK, brisure of truffle min 3% (tuber aestivum vitt. 67%, water, aromas), salt, rennet. Treated in crust with E202, E235. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs, Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews |
| Weight | 4,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated below +4°C |
| Instructions for use | Rind not edible. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1832 kJ / 436,3 kcal Fat: 34 g of which saturates: 22 g Carbohydrate: 1,8 g of which sugars: 0,4 g Protein: 29,2 g Salt: 3 g Typical value per 100 g |
The producer
Biopek - Gibellina (TP) - Sicily
Why we chose them
Caseificio Biopek is located in Gibellina Nuova in the hinterland of Trapani, Sicily, one of the homelands of sheep's milk cheese: the company
exclusively processes Sicilian sheep's milk.
Biopek tells the story of the Messina family, a genuine story that has its roots in a small workshop run by Giuseppe Messina where sheep's milk
cheeses purchased from local producers were matured and packaged. In 2000, his sons Pietro and Andrea joined the company, and the new
production plant was built, further expanded in 2019.
Every day, three proprietary vehicles collect 200 quintals of milk between the provinces of Trapani, Palermo and Agrigento in a radius of about 70
km from the dairy. The deliverers are 80 small farmers located in mountainous and inaccessible areas, who raise flocks of up to 200 sheep. Given
the rural nature of so many breeders, the milk collected is pasteurised and cleaned by centrifugation and then processed in two multi-purpose vats to
make a wide range of pecorino cheeses: from primo sale to ricotta, from "canestrati" to refined.
All cheeses are salted in brine, in a room adjacent to the cheese factory, for different periods of time depending on the cheese size. Then, the
maturing process takes place in different cells for the primo sale cheeses, which become ready in about ten days, and in a cell in the historical part
of the dairy for the semi-mature and mature cheeses. The latter fully express the Sicilian identity of the sheep's milk cheese, so much so that the
brand name designed for these references is I Siciliani'
From the same producer
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