Pecorino con le Noci form of 550 gr Artisan
Pecorino with Walnuts
Pecorino con le Noci is a seasoned cheese and walnuts are added to give it a particular flavor, different from classic cheese.
The rind studded with white walnut encloses a perfectly balanced structure with an intense nutty scent that will hardly leave you indifferent.
Walnut cheese is produced in Tuscany, according to an ancient tradition where artisans of the past created 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.
This cheese with walnuts has a compact, white or slightly straw yellow paste, sprinkled with chopped walnuts.
A sweet pecorino that is characterized by an intense flavor that tastes of walnut, the result of the perfect combination of the sweetness of sheep's milk and the strong taste of walnuts, also enhanced by a seasoning that can vary from 40 to 60 days.
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This cheese with walnuts is made using only fresh pasteurized sheep's milk to which rennet, lactic ferments, Volterra salt and obviously walnuts are added in a percentage of not less than 25%.
The thin straw-colored rind protects a compact white or very light yellow paste, studded with walnut kernels.
Thanks to a fairly fast maturation, about twenty days, this cheese is characterized by an elastic and dense structure and a unique and balanced flavor.
The strong taste of walnut with the sweetness of fresh sheep's milk, gives life to one of the best Tuscan pecorino cheeses.
It is excellent both consumed alone, both in the aperitif buffet or in the appetizer platter. However, it has a varied type of use.
We recommend it cut into fairly thin flakes in salads, or added to the filling of homemade ravioli and dumplings for a first course that will leave your guests speechless, or even on a hot bread bruschetta, for a quick snack but from the exciting taste.
Walnuts, a thousand-year history
The use of walnuts as a food eaten alone and as a favorite ingredient to be used in the preparation of food, is lost in the mists of time.
In fact, man has been consuming them since the dawn of history. Their beneficial properties on the brain have been known since ancient times and were mainly based on the very strong similarity between the kernels and the two cerebral hemispheres.
As explained and argued in the medieval work "Signatura Rerum" - which aimed to document the therapeutic properties of plants and fruits based on their affinity with the parts of the human body:
walnuts are considered a favorite remedy in the treatment of head injuries, to treat headaches, mental illnesses and even epilepsy.
A recent study, published in the "Journal of Nutrition, Health and Aging", has also shown that they strengthen memory and cognitive abilities.
This could depend on the fact that these fruits have a high concentration of antioxidants and Omega-3 fatty acids, especially alpha-linolelic acid, substances that also perform a protective role against cancer and cardiovascular diseases, so much so that it is recommended to consume at least 20 grams per day to keep the heart healthy.
Moreover, thanks to the fact that they are rich in mineral salts (magnesium, potassium and calcium) and vitamins.
And, they are an excellent food to supplement your everyday diet because they help lower cholesterol levels.
However, returning to a geographical and temporal horizon closer to us, walnuts have always represented a fundamental food in the peasant diet of past generations, especially in the cold winter months, during which, thanks to their high nutritional power, they helped to reach the required caloric intake.
It is therefore not surprising that their use has also reached the cheese-making sector.
Pecorino with Nuts in the Kitchen
MILK pasteurized sheep, Volterra salt, NUTS 0,25%,
Know that the product is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, so as to guarantee its proper conservation during delivery.
I give you the same advice as all cheeses, before tasting it, remove it from the vacuum and leave it out of the fridge for more than 2 hours to oxygenate, so you can enjoy it perfectly.