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

Product Features

More Information
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

More Information

More Information
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 province of Trapani, Sicily, one of the homelands of pecorino cheese: the company exclusively processes Sicilian sheep's milk. Biopek was founded in 2000 by Giuseppe Messina, who wanted to offer his customers high-quality pecorino cheese. Giuseppe used to sell local pecorino cheese on the mainland, but the quality was always very inconsistent. He therefore decided to set up his own dairy so that he could control the quality of the products! Now, his sons Andrea and Pietro run the dairy, which is spotlessly clean and extremely well organised, and produce pecorino cheese using only Sicilian milk, collected within a 70 km radius of the farm from 50 small producers (with an average of 250-300 head of sheep each). In Sicily, sheep are raised on pasture during the winter and only return to the barn for milking (done by hand). In the summer, however, they are dried off. The best quality milk is produced until spring. Interesting fact: Biopek processes half of the milk it transforms throughout the year from March to May. The milk is filtered and centrifuged to remove impurities and then pasteurised. Production begins at 7 a.m. and the rest is told by the products: the Sicilian identity of the pecorino cheeses is clear, so much so that the brand name chosen for these products is I Siciliani

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