The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.
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The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont. The dough is soft and creamy, the color is white typical of goat cheese. It is a creamy and delicate cheese with a persistent aftertaste. The size of the shape is about 600 grams.
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Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.
It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
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The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
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It shows an intense straw-coloured crust with a canned surface.
It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .
The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.
In this pecorino with a lively taste and decided white pasta is enriched by the pungent and slightly spicy notes of the local organic chili.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
It has a cylindrical shape with a frame of the basket, the crust is thin in yellow-brown and the interior is soft, compact in white-avory color. The taste is tasty and the pleasant smell.
Historical recipe of the dairy, La Pecora vera is a semi-stagioned pecorino, balanced and with average sapidity, produced with only pasteurized sheep's milk.
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