Pecorino abbucciato di Valdarno

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, short-aged, semi-hard cheese. Its production technique has been handed down for several generations and the diffusion of the cheese is local. "Abbucciato" derives from the fact that it has a well-formed rind already after 20 days of seasoning.

SIZE / WEIGHT: about 500 grams.

SPECIFIC NOTES: "Abbucciato" Pecorino from the Valdarno and Casentino territories with soft texture (vacuum-packed half wheel).

ORGANOLEPTIC CHARACTERISTICS: Maturation: 30-60 days.

INGREDIENTS: Raw sheep's milk, lactic ferments, rennet, salt.

ADDITIVES AND PRESERVATIVES: None.

STORAGE METHOD: Temperature between 4/8°C.

AVERAGE EXPIRY: 4/5 months.

RECOMMENDED PAIRINGS: 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.

PRODUCER: AZ. AGRICOLA PODERE PANZANO - Via di Cennina 58 Loc. Panzano, 52021

Nutritional values per 100 g: Energy value (calories) 396 kcal Proteins 25.8 g Carbohydrates 2.9g sugars 2.6g Fats 31.2 g saturated <1 g Salt 0.8 g