raw milk Pecorino aged in cave

€ 40,00 al Kg – PRO KG

Cheese maturation: more than 6 months

Animal breed: Sardinian sheep
Type of cheese: semi-hard, crumbly pasta
Place of production: Soc. Agr. Podere Il Casale s.r.l. – Pienza – Val d’Orcia

Nutritional values per 100 g:
Energy: 1424(kj)/343kcal
Protein: 26 g
Fat: 26 g (of which saturated fatty acids 19g)
Carbohydrates: <0.5g (of which sugars <0.5g)
Salt: 2.1 g

Paired with red wines like our “Regio or Fante“. A great match for chestnut honey or jams pears.

To properly store our raw milk cheese, which is very different from pasteurized milk cheese, you need to follow a few very simple but essential rules to preserve its flavor and quality. First of all, cheese needs to breathe, so we recommend vacuum-sealing it only when strictly necessary, although in some cases this is inevitable. If the cheese has released some moisture and you find it slightly damp, you can dry it 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

All our cheeses are certified ORGANIC except for those aged in Cave or Fossa. In fact, these cheeses are “downgraded” from the certification (although they are 100% organic) because the cave where they are aged does not have an organic certificate.