Pecorino stagionato di Valdarno

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.

SIZE / WEIGHT: about 800 grams.

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

ORGANOLEPTIC CHARACTERISTICS: Aged for over 120 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) 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