Pecorino with Pistachio shape 550 gr Artisan
Pecorino with Pistachio
Pecorino with Pistachio is now considered a classic among flavored cheeses.
The white rind sprinkled with pistachios encloses a perfectly balanced structure with an intense pistachio aroma that will hardly leave you indifferent.
This Pistachio cheese is produced in Tuscany, according to a millenary tradition where artisans of other times make typical cheeses, renowned all over the world.
Professionalism, respect for raw materials and Tuscan dairy traditions, give life to a pecorino of absolute quality.
Cheese with Pistachio
This sheep's cheese has a compact, white or slightly straw-colored paste, sprinkled with green pistachios.
A sweet pecorino that is characterized by an intense flavor that tastes of nuts - the result of the perfect marriage between the sweetness of sheep's milk.
The unmistakable taste of pistachio, also enhanced by a seasoning that can vary from 40 to 60 days.
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Description Pecorino with Pistachio
Our Pecorino with Pistachio is made in the traditional way, in the historic dairy farm located in Follonica, in the heart of Maremma,
which since the mid-1960s has been producing typical Tuscan cheeses and traditional Tuscan cheeses, renowned all over the world.
Following a production wisdom handed down from generation to generation, this flavored pecorino has over time become a classic, establishing itself as a delicacy among typical Tuscan cheeses.
Produced using only pasteurized sheep's milk, with the addition of rennet, lactic ferments and Volterra salt (considered the purest in the country, a true excellence of Made in Italy).
It is characterized precisely by the addition of green pistachios from Bronte, a variety of Sicilian pistachio with a Protected Designation of Origin (PDO) as well as a Slow Food.
This is a sheep's cheese that has a white rind studded with pistachios, which contains an equally white (or tending to pale straw yellow) paste, compact and elastic on the palate which in turn is characterized by its intense pistachio aroma.
Pecorino with Pistachio is excellent eaten alone, for a quick but gourmet snack. Ideal as an end of a meal but also perfect in the aperitif buffet.
It can be accompanied by a glass of structured red wine or even better by a cold beer.
The two magical ingredients
There are two ingredients that characterize this flavored sheep's cheese and make it unique in the varied production of pecorino that our centuries-old dairy tradition can boast.
The Salt of Volterra, known and appreciated since the time of the Etruscans, today it is characterized by being a recrystallized mineral salt.
To obtain it, that is, the underground deposits are flooded with fresh water which dissolves the salt making it a saline solution at 33%.
This is then subjected to an 80 ° purification procedure which ensures the elimination of all contaminating impurities.
At this point it is sent to very high crystallizers (over 40 meters) where it is brought to a temperature of 130 ° which evaporates the water leaving only a very pure salt.
THE Green pistachios from Bronte they are a PDO grown exclusively in the Sicilian territory of Bronte, Adrano, Biancavilla.
They are obtained from the plants of the species Pistacia Vera, which in Sicilian dialect are also known as scornabecco, a term deriving from the Spanish word cornicabra which means "goat horn".
To obtain these fruits with a typical intense green color and a strong and immediately recognizable aromatic flavor, every eight female pistachio plants must plant a male plant which must be placed to the upper hand so that the wind can carry the pollen from the male flowers to the pistils of the female flowers.
Pasteurized sheep's MILK, salt from Volterra, PISTACHIO from Bronte 0.25%, rennet, ferments.
The idea of producing pecorino cheese using excellent raw materials such as Bronte's green gold dates back to about 10 years ago, a product that is unparalleled in quality and organoleptic characteristics.
The flavor of Bronte pistachios it is indeed particularly intense and aromatic, without inflection of mold or extraneous flavors.
Between Etna and the Nebrodi the pistachio, which has obtained the Dop certification since 2009, has a emerald green color Particularly bright thanks to the high content of chlorophyll and the same color the pecorino is wrapped in.
But pistachio is not the only excellence used to produce this tasty cheese.
You select the best sheep's milk coming from the mountains, rennet, enzymes, pistachio seeds, Volterra salt are then mixed and, after treating the crust with local extra virgin olive oil, sprinkle it with chopped pistachios.
The cheese is left to mature for 60 days before becoming an authentic delight for the table.
The flavor and texture of the pistachio pecorino conquer the palate: the compact paste combines the fresh lactic hints with the sensorial delicacy of the pistachio.
A product increasingly appreciated also for its originality and refinement of taste.
Cheese with pistachio is excellent to serve as an aperitif, appetizer or to be enjoyed alone with jam, perhaps accompanied by a fresh lager beer, capable of enhancing its flavor.
I wanted to reassure you by telling you that the product is placed in special food-grade polystyrene boxes and then in our personalized cardboard box for shipping, which will be refrigerated to maintain the right storage temperature.
I recommend, before tasting the pecorino with pistachio it is imperative to remove it from the vacuum and leave it out of the fridge for at least 2 hours, when you notice that the outside begins to change color it means that it is ready to be eaten.
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Sono sempre disponibili sia pre che dopo l'ordine, molto gentili, merce di qualità veramente ottima e
Veloci con la consegna, consiglio