<p>Pecorino al Chianti DOCG was born from the imagination and free rein of the cheesemakers' imagination to create something different. It is a cheese with a slightly visible and crumbly texture with a color tending towards purple, obviously due to the presence of Chianti. The flavor is fragrant and tasty, leaving a slight hint of red wine in the aftertaste that is very pleasant to the nose.</p> <p><strong>SIZE / WEIGHT:</strong> Approximately 500 gram wheel.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino flavored with Chianti DOCG in a rounded shape.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aging: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, Chianti DOCG wine, salt, rennet, native ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4 /10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with Honey enhances its taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>Image for illustrative purposes only</p> <p>Sheep's milk cheese coming exclusively from the Tuscany region and strictly seasoned on wooden boards. It has a thin yellow, uniform, smooth, compact crust. The paste, of a light straw yellow colour, has some irregular and well distributed holes. The smell of dried fruit and hay is clearly perceptible and delicate. The flavor is fragrant, intense, never spicy.</p> <p><strong>SIZE / WEIGHT:</strong> Clove of about 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino Toscano DOP wedges vacuum-packed from pasteurized sheep's milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, salt, rennet, native ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with Honey enhances its taste and is excellent accompanied by fruit compotes, also good with fresh or dried fruit. Click on our BLOG to discover tips, curiosities and much more!</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>

<p>Typical pecorino cheese from the Arezzo area made with unpasteurized raw milk from Sardinian and French breed sheep left free to graze. It has a very particular sweet and soft taste. It is a fat, long-aged, semi-hard cheese. The raw milk is heated to a temperature of 38° and calf rennet is added in the measure of 30 ml x 100 liters of milk. After breaking, the curd is placed in special molds to facilitate the drainage of the whey. After a light pressing by hand, the wheels are placed in rooms called warm chambers, where the heat and decreasing humidity help bleeding. Salting is done dry, i.e. by spreading salt on the surface. After this first part of the process, the forms are left to mature. The minimum period of permanence ranges from 4 months to over 10 months.</p> <p><strong>SIZE / WEIGHT:</strong> about 800 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Aged Pecorino from the Valdarno and Casentino territories with hard texture (vacuum-packed half wheel).</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aged for over 120 days.</p> <p><strong>INGREDIENTS:</strong> Raw sheep's milk, lactic ferments, rennet, salt.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months .</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Cheese for the whole meal, usable at any time (in appetizers, first or second courses) and in any way, raw or cooked. In purity it goes well with delicate jams, honeys of all types, fresh seasonal fruit and vegetables. Excellent with white and young red wines.</p> <p><strong>PRODUCER:</strong> AZ. AGRICOLA PODERE PANZANO - Via di Cennina 58 Loc. <em>Panzano</em>, 52021</p> <p>Nutritional values per 100 g: Energy value (calories) 387 kcal Proteins31.8 g Carbohydrates 3.63g sugars 0,73g Fats 26,94 g saturated17,115 g monounsaturated 7,838 g polyunsaturated 0,593g</p>

<p>Typical pecorino cheese from the Arezzo area made with unpasteurized raw milk from sheep left free to graze. It has a very particular sweet and soft taste. It is a fat, medium-aged, semi-hard cheese. The raw milk is heated to a temperature of 38° and calf rennet is added in the measure of 30 ml x 100 liters of milk. After breaking, the curd is placed in special molds to facilitate the drainage of the whey. After a light pressing by hand, the wheels are placed in rooms called warm chambers, where the heat and decreasing humidity help bleeding. Salting is done dry, i.e. by spreading salt on the surface. After this first part of the process, the forms are left to mature. The minimum period of permanence ranges from 2 to 4 months.</p> <p><strong>SIZE / WEIGHT:</strong> about 800 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino Semi-hard cheese from the Valdarno and Casentino territories (vacuum-packed half wheel).</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 60-120 days.</p> <p><strong>INGREDIENTS:</strong> Raw sheep's milk, lactic ferments, rennet, salt.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Cheese for the whole meal, usable at any time (in appetizers, first or second courses) and in any way, raw or cooked. In purity it goes well with delicate jams, honeys of all types, fresh seasonal fruit and vegetables. Excellent with white and young red wines.</p> <p><strong>PRODUCER:</strong> AZ. AGRICOLA PODERE PANZANO - Via di Cennina 58 Loc. <em>Panzano</em>, 52021</p> <p>Nutritional values per 100 g: Energy value (calories) 396kcal Protein 25.8 g Carbohydrates2.9g sugars2.6g Fats 31.2g saturated &lt;1 g Salt 0.8 g</p>