Pecorino Toscano PDO 1 Kg
Pecorino Toscano Dop
The Fresh Tuscan Pecorino it is a classic of Tuscan cheeses.
It is a pinstripe cheese matured for a few months.
The wheels are wrapped in the spring hay of the hill pastures which enriches them with the typical aromas and scents of nature, and in the straw which improves their seasoning.
This Cheese Seasoned it 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.
Selling Pecorino Toscano Online
The DOP Tuscan cheese it goes very well with honey and jams, served with a good Tuscan red wine that will enhance its innumerable nuances.
Don't miss this amazing Pecorino DOP!
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The soft paste Pecorino Toscano DOP has a minimum maturation period of 20 days (but is normally extended up to 45/60 days).
It is recognized for its cylindrical shape and for the DOP mark made in ink on the side. It has a thin, uniform, smooth and soft yellow rind.
The white / light yellow paste has some irregular and well distributed holes. The smell of Tuscan pecorino is delicate, of butter and hay.
The taste is sweet and clean, the dough is soft to the touch.
When chewed, it is not very elastic, a little consistent, without being hard.
First I would like to tell you that the product is placed in special food polystyrene boxes.
And then in our personalized cardboard box for shipping, so as to guarantee the right conservation during delivery.
A 1.2 kg of Pecorino Toscano DOP is equivalent to half a wheel, and is vacuum-packed at the moment for shipping.
If you order 2 pieces we will send you the whole wheel.
Pecorino Toscano Production Method
The milk for pecorino DOP must be coagulated at a temperature between 33 and 38 ° C with the addition of calf rennet.
Such as to obtain coagulation within 20-25 minutes.
The milk can be used raw or it can undergo a heat treatment up to pasteurization and can be inoculated with native, natural or selected lactic cultures.
After breaking, the curd is subjected to a heat treatment at 40-42 ° C for 10-15 minutes if you want to obtain Seasoned Pecorino Toscano PDO.
It is then put into special forms to eliminate excess serum.
The purging is carried out by manual pressing or by steaming.
The cheese is salted in brine for eight hours for the soft pecorino and for 12-14 hours for the semi-hard cheese.
Or with the direct addition of salt, also in this case the permanence is greater for the semi-hard pecorino.
Pecorino Toscano PDO can be treated externally with an anti-mold and must then be aged in suitable cells at a temperature of 5-12 ° C, for a period of at least 20 days for the soft paste type and not less than four months for that. semi-hard paste.
Taste and Appearance
Pecorino DOP cheese has a cylindrical shape with flat sides with slightly convex sides and a weight ranging from 0.75 to 3.50 kg.
This Tuscan cheese it is characterized by a yellow colored crust.
The Pecorino Toscano DOP paste has a compact structure, tender when cut and white to slightly straw yellow in color for the Fresh type;
tenacious when cut, slightly straw or pale yellow in color and with possible minute holes not regularly distributed for the seasoned one.
The flavor is sweet, never savory or spicy, fragrant and accentuated, depending on the particular processing procedures
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Customer ReviewsWrite a review
Tutto ok veramente buono ,ci sentiamo x altri acquisti....Grazie mille per tutto.,Sergio