Organic raw milk Pecorino Gran Riserva

12.50 50.00 

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The Pecorino Gran Riserva organic cheese is the highest expression of the pecorino from the farm dairy Podere il Casale. It belongs to the category of great aged Italian cheeses. The processing of raw milk and cooked pasta allows to obtain a product with intense aromas and a spicy taste.

During the aging, of at least 15 months, it is brushed manually with frequent returns, without the use of artificial preservatives. After about 90 days from the date of production, it is treated with olive oil to protect the crust and enhance its aromas. The rind with seasoning takes a color from yellow to brown. It is a product that can be tasted alone, just to taste the best result of a long maturation, which enhances the characteristics of sheep’s milk.

The short supply chain and our pastures guarantee us a high quality organic milk, which our dairies exclusively process raw to maintain all its characteristics. The result is a unique cheese, the result of the synergy between the territory and our passion.

The result is an extraordinary pecorino with a brownish crust.

The flavor is a combination of porcini mushroom notes, broth, baked potatoes and a hint of garlic and ripe pineapple.

€ 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.