Semi-aged Pecorino 800gr
Semi-aged Pecorino is a 60-day aged cheese.
This Tuscan cheese pecorino has a slightly stronger character than fresh Tuscan pecorino.
The white rind encloses a perfectly balanced structure with a lively aroma and flavor that will hardly leave you indifferent.
This semi-mature 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.
Semi-aged Cacio has a compact, white and slightly chalky texture.
A sweet pecorino, ideal for those looking for a delicate but at the same time intense and persistent flavor.
A very balanced artisan Tuscan cheese.
Perfect for the preparation of appetizers, salads, added on bruschetta or simply enjoyed at the table with a good glass of Tuscan red wine.
Don't miss out on this fantastic Semi Aged Cacio!
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Semi-seasoned pecorino curiosity
Also called "cacio", pecorino - or sheep's cheese - has been the fulcrum of entire communities, whose livelihood, as well as social life, revolved around sheep, which provided protein in the toughest months, as well as wool for warming and dressing.
Some areas of Tuscany are famous for their cattle breeds, others for goat farms, but all are famous for their sheep and pecorino cheese.
In fact, it was customary to keep the sheep in the pastures close to home during the summer or in the hot months, to move around,
then, towards the Maremma with the onset of cold weather, an event known as "transhumance".
Semi-seasoned pecorino is one of the best known and most appreciated Tuscan cheeses, it is produced with 100% sheep's milk (without alternatives or "light" variants!)
And it enriches the tables laid since the times of the Etruscans, who were the first to use vegetable rennet in the production of cheese ...
one could even say that they were the first vegetarians in Italy!
Sheep herds remained an important factor for the economy of local communities for a long time,
so much so that it became part of legends handed down from generation to generation, such as that of Giotto and Cimabue.
In 1475, even semi-aged pecorino was celebrated as the best cheese in Italy (even if, to be honest, it was a place on equal terms with Parmesan!).
In 1832 Ignazio Malenotti published the "Shepherd's Manual”, Officially dictating the rules for the production of both spicy aged pecorino, both the sweetest fresh one.
Then, with the arrival of the new century and the violent outbreak of war - and the consequent exodus from the countryside to the cities - the transhumance diminished.
Cheese production experienced a dangerous decline which, had it not been for a recent recovery, would have led to the extinction of craft.
Semi-seasoned Pecorino Characteristics
This semi-aged Pecorino is aged for at least 60 days, sometimes even up to 120, and has a hard consistency.
While the color is usually a more golden yellow.
The scent and flavor are close to that of walnuts and hay and, with increasing seasoning, they tend to be more and more acute until they become very tasty, almost spicy.
The rind is thin and smooth, of an intense yellow, although, depending on the type of cheese, the color may vary according to the external treatment received, which can be with tomato, ash or oil and consequently vary from black to red.
The first thing to know is that this cheese is placed in special food polystyrene boxes.
Then in our personalized cardboard box for shipping, so as to guarantee its proper conservation during delivery.
The size of 800gr corresponds to 1/2 wheel.
This semi-aged pecorino produced in Siena, is sold in 1/2 forms of 800gr vacuum-packed, those who want the whole wheel select quantity 2.
A whole 1.6 kg form of semi-aged pecorino will be packaged.
Remove it from the vacuum before tasting it and leave it out of the fridge for at least 2 hours to oxygenate, so you will enjoy a pecorino.
can buy our pecorino cheese semi-seasoned online directly here