Item Code: M304M
Weight: 0,800 kg
Seasoning: 15 days
Expiry: 120 days
Storage Temp: Keep refrigerated at a temperature between 4 and 8 °.
Ingredients:
Pasteurized sheep's milk, salt, rennet, selected lactic ferments, preservatives E235 in rind. NON EDIBLE CRUST.
Valori Nutrizionali per g.100:
Energia/Energy kj 1478/ kcal 357;
Grassi/Fat g. 30
Di cui acidi grassi saturi/Of which saturated fat acids g. 21
Carboidrati/Carbohydrates g. 1,2
Di cui Zuccheri/Of which Sugar g. 0,9
Proteine/Protein g. 22
Sale/Salt g. 0,75
Main features:
The history of Pecorino delle Crete Senesi, today also called Pecorino from the Val d'Orcia, has very old roots. This type of cheese dates back to the Neolithic period. Pliny the Elder, in his monumental Naturalis Historia, tells that Etruscans made large forms of excellent Pecorino, and it seems that even many centuries later Lorenzo the Magnificent appreciated its aromas and flavors. The Val d'Orcia cheese is also mentioned in many documents of the 17th and 18th centuries. of meetings and cultural mixes tells that the cacio delle Crete Senesi (hills in the Siena area
has long reached international fame.
In the 1960s the abandonment of numerous farms and the arrival of dozens of Sardinian shepherds led to a partial transformation of the product making it really unique also due to the presence of a fragrant mix of herbs that includes: savory, wild thyme, helichrysum, mint, radichetto and wormwood. Pecorino delle Crete Senesi is produced from October to July and has an oval shape. The rind, depending on the length of aging, varies from yellow to red for treatment with oil or tomato. The paste has a color between white and straw yellow and has a sweet and slightly spicy flavor. It requires a maturation of 40 to 60 days.
For the realization of this cheese, vegetable rennet is fundamental, such as card or thistle, which gives it a sweet and bitter note at the same time. There are various types of the same cheese: fresh, seasoned, semi-seasoned and flavored.)