Pecorino stagionato sotto cenere

The pecorino refined under ashes in barrique comes from the widespread research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials, giving the cheese a unique flavor and aroma.

• Procedure: The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.
• Pairings: Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.

SIZE / WEIGHT: about 400 grams.

SPECIFIC NOTES: Circular pecorino aged under ashes.

FEATURES ORGANOLEPTIC CHARACTERISTICS: Seasoning: 120 days at room temperature.

INGREDIENTS: Pasteurized sheep's milk, ferments, rennet, salt.

STORAGE METHOD: Temperature between 4/10°C.

AVERAGE EXPIRY: 60/90 days.

PRODUCER: Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).

NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which acids saturated fat 28 g Carboid rats 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g