The product
Riserva del Fondatore Special Edition
Pecorino produced in Tuscany with Maremma milk and aged for at least 20 months
Code:
31336
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
18 kg approx
Minimum order:
1 piece
| Description | Pecorino cheese with a special maturation, of at least 20 months, with a hard paste and large size, produced with pasteurized sheep's milk |
|---|---|
| Appearance | The rind is thick, basket-shaped, hazelnut in colour: the texture is hard, straw-yellow in colour and with very small holes |
| Taste | Sweet, with fruity and vegetable notes that lead back to almond |
| Maturing | At least 20 months |
| Curiosity | In 2022, this version of Riserva del Fondatore won the gold medal at the World Cheese Awards in Nantwich |
| Our selection | When we met Angela and Simone, besides being impressed by their cheerfulness, we liked their philosophy: the milk, for example, is collected exclusively from local selected farms in Maremma area |
| Suggestions | Delicious pecorino to be tasted on its own with a drizzle of acacia honey |
| Ingredients | Pasteurized sheep's MILK, salt of Volterra, rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 18 kg approx |
| Packaging | Unpacked |
| Storage Conditions (packaged products) | Keep refrigerated |
| Instructions for use | Remove the rind before consumption |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1742 kJ / 420 kcal Fat: 34 g of which saturates: 20 g Carbohydrate: 4,6 g of which sugars: 0,1 g Protein: 25 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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