Aged Tuscan Pecorino Cheese PDO

Aged Tuscan Pecorino Cheese PDO.Aged Tuscan Pecorino Cheese PDO, a hard cheese made from sheep's milk from Tuscany, is characterized by a thin, compact, uniform and smooth yellow crust, while its texture is characterized by a pale straw yellow color and irregular holes. , fine and well distributed.The scent emanating from Aged Tuscan Pecorino Cheese PDO is delicate and recalls the smell of dried fruit and hay.The production of this cheese takes place at the Caseificio Matteassi Onelio, in Tuscany, according to an ancient recipe, handed down by generations of cheesemakers.During the seasoning period, the pecorino forms are stored inside the Foiano della Chiana plant, kept on spruce wood boards and hand-cared for by the seasoning staff.The minimum aging of the Aged Tuscan Pecorino Cheese PDO is 120 days, after which it is vacuum packed.The Aged Tuscan Pecorino Cheese PDO from the Caseificio Matteassi Onelio is suitable for consumption at the table, or grated, to enrich dishes such as Ribollita, both alone, embellished with seasonal fruit and vegetables, jams and honeys.Aged Tuscan Pecorino Cheese PDO is sugar-free and combined with honey finds a balanced compensation. The combination with this natural food leads to unique sensations given by the contrast between the slightly spicy taste of Pecorino contrasted by the sweetness, creaminess and delicacy of honey. The honeys indicated to accompany pecorino are those of strawberry tree, wildflower, acacia, chestnut, sunflower or marruca.But that's not all, from appetizers to desserts, Aged Tuscan Pecorino Cheese PDO can be used in many recipes, even the last minute ones which, in case of unexpected guests, can help the hosts to create simple and quick dishes, such as for example in a cutting board combined with Tuscan Salami and PGI Finocchiona.As for the combination of wines, for this aged cheese we recommend the tasting of vintage whites and reds: “Chianti Riserva”, “Sangiovese” - Camperchi and many others. Size: 450 g. Vacuum packed product.Characteristics: Sheep's milk from Tuscany. Thin yellow rind, uniform, smooth, compact. Pale straw yellow colored paste, with some irregular and well distributed holes. The smell is well perceptible, delicate, of dried fruit and hay.Organoleptic characteristics: minimum 120 days maturation, format: straight side.Ingredients: Pasteurized sheep's milk, salt, rennet, indigenous enzymes. Surface treated with seed oil. Inedible rind.How to store: Store in a cool and dry place.Average expiry: 120 days.