Pecorino with chili pepper 550gr
Pecorino with Chilli
Pecorino al Peperoncino - a cheese of great character, made from pasteurized sheep's milk with the addition of chilli. Its strong taste goes perfectly with the delicacy of the cheese processing, an excellent example of the balance of Mediterranean flavors that will hardly leave you indifferent.
Pecorino al Peperoncino is produced in Tuscany, according to a millenary tradition where artisans of other times produce typical cheeses, renowned all over the world. Professionalism, respect for raw materials and the Tuscan dairy tradition, give life to a pecorino of absolute quality.
Pecorino al Peperoncino has a compact, white or slightly straw-colored paste, sprinkled with small ruby nuggets. A spicy pecorino that is characterized by a lively and decisive flavor, the result of the perfect combination of the sweetness of sheep's milk and the liveliness of chilli, also enhanced by a seasoning that can vary from 40 to 60 days.
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It is a pecorino that, if consumed during appetizers, also lends itself to being consumed in very particular combinations, such as with melted chocolate and fresh strawberries, for an end of meal that will give even the most refined and demanding palates an interesting experience. gustatory.
Our advice is to try it with the Acacia honey or the Thousand Flowers Honey, perhaps accompanied by a full-bodied glass of Tuscan red wine.
Create an interesting contrast to the acacia honey or wildflower and is perfect to pair with orange marmalade is pear jam or figs. Excellent in cubes as a tasty appetizer or in slices to complete a rich plate of cold cuts and pickles.
For the most curious palates we absolutely recommend the combination with strawberries is melted chocolate, accompanied with a fresh pinot, Champagne or alternatively blonde beer double malt.
The Red Pepper, which represents the distinctive note of this pecorino, is an annual plant belonging to the Solanaceae family which also includes tomatoes, aubergines, potatoes and even tobacco.
It was not originally a native plant of Europe, but was brought to the continent by Christopher Columbus after his second voyage to the New World.
What immediately distinguishes this plant is the spiciness on the palate, a flavor that depends on capsaicin, an alkaloid present in more or less high concentration depending on the species in question.
There are many varieties of chili peppers, and above all there are more and more enthusiasts who grow or collect them, not only because its fruits are a perfect spice to be used in the kitchen, but because the chili plants are also very ornamental and decorative.
In addition to the spicy taste, this alkaloid also has the property of stimulating and increasing blood flow. It also counteracts bacterial proliferation - it is in fact also used in sausages to improve their conservation - and helps to lower cholesterol levels. Not only that, it also promotes intestinal mobility and is a very powerful natural antioxidant.It also stimulates the metabolism contributing to the weight loss process.
Form. Cylindrical with flat or slightly concave faces, the wrinkled crust, due to the marks left by the canestrato di June, more or less intense yellow color depending on the seasoning; the compact paste, with few holes, is white or straw yellow in color.
Weight. It ranges from 530g to 550g with a 10-18cm sidewall and 45cm diameter.
Organoleptic peculiarities. Aromas of fresh, floral and spicy, strong, fruity and spicy taste, especially if aged. The nose shows the intense smell of sheep's milk and hay. The taste is crumbly and grainy with a decidedly spicy flavor.
Pecorino cheese with hot pepper is a dairy product known and consumed also in Tuscany. It comes from the processing of sheep's milk, as is the case for the classic Tuscan pecorino and, to which hot pepper is added. Once the chili pepper is added and the desired shape is obtained, the spicy pecorino is left to mature for a period of about 30 days.
From the studies carried out and from the reading consulted, the average life of the product is 6 months at a temperature between 0/8 ° C, during this period the product maintains its organoleptic and microbiological characteristics stable, even if kept stable for a longer period. long, at least up to 8 months.