Fresh Pecorino Toscano PDO 2.0 Kg

Pecorino Toscano is a unique cheese, made exclusively with sheep's milk from the pastures of Tuscany and some neighboring areas of Lazio and Umbria, as established by strict production regulations. Under its enchanting pale yellow rind, this delicious cheese reveals a sweet flavor and a fresh milk aroma, which transforms into a more intense and structured taste during maturation. The soft-textured Pecorino Toscano has a minimum maturation period of 20 days, but it usually reaches 45-60 days. It is distinguished by its cylindrical shape and the PDO mark printed in ink on its side. Its rind is thin, uniformly yellow, smooth, and soft. The paste, white-yellow in color, has small irregularly distributed eyes. Its smell is delicate, with notes of butter and hay. The taste is sweet and clean. To the touch, the paste is soft, while on chewing it is slightly firm, but not hard. Pairings: Pecorino Toscano PDO Pienza, with its compact texture and strong flavor, pairs perfectly with acacia honey and walnuts. The contrast between the sweetness of the honey and the slightly salty taste of the cheese creates a harmonious balance in the mouth, while the walnuts add a crunchiness and toasted flavor that perfectly matches the complexity of Pecorino Toscano PDO. This pairing is ideal to enjoy as an appetizer or as a dessert, perhaps accompanied by a good glass of Tuscan red wine. Enjoy your meal! Storage: Keep refrigerated Processing: The sheep's feed must consist mainly of green or dried fodder from the natural pastures of the area, with possible additions of hay and simple concentrated feed. The milk must coagulate at a temperature between 33°C and 38°C, adding calf or vegetable rennet to achieve coagulation within 20-25 minutes. The milk can be used raw, pasteurized, or inoculated with selected natural native lactic cultures. The protection consortium responsible for supervision preserves the culture of selected strains from sheep's milk in the delimited area, with characterization sheets for individual strains. The strain library can be updated periodically through new research validated by the Consortium and transmitted to the competent Ministry. The cheese must be produced with characteristic technology, breaking the curd to the size of a hazelnut for soft Pecorino Toscano and a corn kernel for aged Pecorino Toscano. For the latter, the curd may undergo a thermal treatment (cooking) at 40-42°C for 10-15 minutes. After breaking and possible cooking, the curd is placed in special molds for whey drainage through manual pressing or steam stoving. Salting can be done dry with salt sprinkling or in brine with 17-19% sodium chloride (15-17 Baumé degrees). The brine duration, relative to weight, is at least eight hours for soft Pecorino Toscano and at least 12 hours for aged Pecorino Toscano. "Pecorino Toscano" can be treated externally withuffa and must mature in suitable environments, with temperatures from 5 to 15°C and relative humidity from 75 to 95%. The maturation period is at least 20 days for the soft type and not less than four months for the aged type. Other: Average nutritional values per 100 g of product Energy: 1754 KJ/423 Kcal Fats: 36 g - of which saturated fatty acids: 23 g Carbohydrates: 2.1 g - of which sugars: 0 g Proteins: 24 g Salt: 1.7 g