Organic raw milk Pecorino Gran Riserva

€ 50,00 per kg – PRO KG

Cheese maturation: from 15 to 24 months

Animal breed: Sardinian sheep

Type of cheese: hard pasta to raw milk

Place of production: Soc. Agr. Podere Il Casale s.r.l. – Pienza – Val d’Orcia

Nutritional values per 100 g:
Energy: 1797(kj)/433kcal
Protein: 29 g
Fat: 35 g (of which saturated fatty acids 16g)
Carbohydrates: <0.5g (of which sugars <0.5g)
Salt: 2.3 g

Cheese for both table and kitchen use, it can be served in flakes on carpaccio with balsamic vinegar emulsion. Excellent also the combination with honey millefiori or chestnut.

Accompaniment recommended a red wine – “Regio” or “Fante” of the Casale or with a dessert wine as a “passito”.

We recommend half an hour before serving and consuming the cheese, to bring it to room temperature, discarded and oxygenated.

To preserve our raw milk cheese, which is very different from a pasteurized milk cheese, you have to follow some very simple but fundamental rules to preserve its taste and quality; first of all the cheese must breathe, so we do not recommend to put it in a vacuum, which in some cases is still inevitable.  If it has a little ‘sweaty and you find it slightly damp you can wipe with a cloth or kitchen paper.

AGED and MATURED CHEESES

• It needs a place with a constant temperature between 10° and 15°, humidity and ventilation like a cellar. If you do not have a cellar, you can put the cheeses in the coldest part of the fridge (between +4°C/+8°C)
• Store them in sheets of food paper. The paper being porous protects the cheese from exposure to air but at the same time allows it to breathe. The paper must not be too narrow or too large
• Mold: rub the crust with a little olive oil and let it dry

For the production of 1 form of Gran Riserva 100 liters of sheep’s milk are needed. A sheep can produce about 1 liter of milk per day, therefore the production of this cheese requires that 100 sheep are milked in one day and dedicate their milk to the production of only one form of Gran Riserva.