...from fresh cheese to the
extra-mature, simple or in walnut
leaves, marc, wheat grains, ash,
hay and many more...
Bear's Pecorino
NAME: Bear's pecorino, honey flavoured aged pecorino.
PRODUCT: This delicate yet tasty cheese has a white compact texture It leaves the palate
a light yet unmistakable flavour that evokes flower dotted meadows, the flavour
is slightly fruity without being sweet and will not saturate the palate. The cheese is produced in an artisan cheese-factory in Tuscany with a unique recipe. Among its ingredients there is just the right amount of honey flavour to give the cheese an unmistakable and particular character. The cheese is aged in our factory in cylindrical shapes of about 1.2 kg each, the crust is light brown.
INGREDIENTS: pasteurized sheep's milk, salt, aroma, rennet and ferments. The rind surface can be treated with whole linseed oil or bees' wax. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese.
AGEING: minimun 45 days
SIZE: about 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY:all year
PRODUCT CODE: peco.mie
PRODUCT: This delicate yet tasty cheese has a white compact texture It leaves the palate
a light yet unmistakable flavour that evokes flower dotted meadows, the flavour
is slightly fruity without being sweet and will not saturate the palate. The cheese is produced in an artisan cheese-factory in Tuscany with a unique recipe. Among its ingredients there is just the right amount of honey flavour to give the cheese an unmistakable and particular character. The cheese is aged in our factory in cylindrical shapes of about 1.2 kg each, the crust is light brown.
INGREDIENTS: pasteurized sheep's milk, salt, aroma, rennet and ferments. The rind surface can be treated with whole linseed oil or bees' wax. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese.
AGEING: minimun 45 days
SIZE: about 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY:all year
PRODUCT CODE: peco.mie
Cacio di Bacco
NAME: Cacio di Bacco, Pecorino cheese aged in marc
PRODUCT: This cheese is made in an artisan cheese factory in Tuscany; it has a white compact texture, tasty, creamy and aromatic. The cheese is aged in our factory until it is mature; it is then placed in marc to gain its aroma and flavour. The flavour is full but delicate because the cheese flavour perfectly blends with the aroma of the marc. Some of the marc is left on the rind for decorative purposes. The cheese is aged in a 0.500 Kg cylindrical shape with a slightly convex base, 1.2 Kg cylindrical shape with straight sides. 5 kg or 12 kg drums (approx.) may be aged in marc on request. To preserve the marc around the rind the cheese is vacuum packed in a transparent cryovac bag wrapped in yellow corn paper, according to client's preference.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind is covered in marc for decorative purposes. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient) –gluten (rind covered with wheat grains)
OGM: no OGM derived products are used to produce the cheese.
AGEING: minimun 75 days
SIZE: about 0,500 kg or 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 120 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.vin5 .0,500 kg drum ; peco.vin 1,200 kg. drum
PRODUCT: This cheese is made in an artisan cheese factory in Tuscany; it has a white compact texture, tasty, creamy and aromatic. The cheese is aged in our factory until it is mature; it is then placed in marc to gain its aroma and flavour. The flavour is full but delicate because the cheese flavour perfectly blends with the aroma of the marc. Some of the marc is left on the rind for decorative purposes. The cheese is aged in a 0.500 Kg cylindrical shape with a slightly convex base, 1.2 Kg cylindrical shape with straight sides. 5 kg or 12 kg drums (approx.) may be aged in marc on request. To preserve the marc around the rind the cheese is vacuum packed in a transparent cryovac bag wrapped in yellow corn paper, according to client's preference.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind is covered in marc for decorative purposes. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient) –gluten (rind covered with wheat grains)
OGM: no OGM derived products are used to produce the cheese.
AGEING: minimun 75 days
SIZE: about 0,500 kg or 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 120 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.vin5 .0,500 kg drum ; peco.vin 1,200 kg. drum
Cacio e Fichi
NAME: Cacio e fichi, aged pecorino
PRODUCT: This cheese is made in an artisan cheese-factory in Tuscany using an innovative recipe. The traditional skill of the cheese-maker is combined to the new yet old fruit flavour that was traditionally eaten with bread and cheese in the old days. The flavour and aroma are slightly fruity but not sweet and do not saturate the palate but require an extra bite to fully appreciate the flavour. This new recipe is now turning into a tradition. The cheese is aged in our factory in
cylindrical shapes of about 1.2 kg each, the crust is light brown
INGREDIENTS:
pasteurized sheep's milk, freeze dried fig juice (2,4%) salt, rennet, ferments and aromas. The rind can be treated with whole linseed oil or bees' wax.The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
SIZE: about 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.fic
PRODUCT: This cheese is made in an artisan cheese-factory in Tuscany using an innovative recipe. The traditional skill of the cheese-maker is combined to the new yet old fruit flavour that was traditionally eaten with bread and cheese in the old days. The flavour and aroma are slightly fruity but not sweet and do not saturate the palate but require an extra bite to fully appreciate the flavour. This new recipe is now turning into a tradition. The cheese is aged in our factory in
cylindrical shapes of about 1.2 kg each, the crust is light brown
INGREDIENTS:
pasteurized sheep's milk, freeze dried fig juice (2,4%) salt, rennet, ferments and aromas. The rind can be treated with whole linseed oil or bees' wax.The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
SIZE: about 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.fic
Cacio e Pere
NAME: Cacio e pere, aged pecorino.
PRODUCT: This cheese is made in an artisan cheese-factory in Tuscany using an innovative recipe. The traditional skill of the cheese-maker is combined with the new yet old flavour of pears that were traditionally eaten with bread and cheese in the old days. The flavour and aroma are slightly fruity but not sweet and do not saturate the palate but require an extra bite to fully appreciate the flavour. This new recipe is now turning into a tradition. The cheese is aged in our factory in cylindrical shapes of about 0.500 kg and 1.200 kg each, the rind is light brown.
INGREDIENTS: pasteurized sheep's milk, freeze dried pear juice (2,9 %) salt, rennet, ferments and aroma.
The rind can be treated with whole linseed oil or bees' wax. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese.
SIZE: about 0,500 kg or 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.per5 .0,500 kg drum- peco.per 1,200 kg drum
PRODUCT: This cheese is made in an artisan cheese-factory in Tuscany using an innovative recipe. The traditional skill of the cheese-maker is combined with the new yet old flavour of pears that were traditionally eaten with bread and cheese in the old days. The flavour and aroma are slightly fruity but not sweet and do not saturate the palate but require an extra bite to fully appreciate the flavour. This new recipe is now turning into a tradition. The cheese is aged in our factory in cylindrical shapes of about 0.500 kg and 1.200 kg each, the rind is light brown.
INGREDIENTS: pasteurized sheep's milk, freeze dried pear juice (2,9 %) salt, rennet, ferments and aroma.
The rind can be treated with whole linseed oil or bees' wax. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese.
SIZE: about 0,500 kg or 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.per5 .0,500 kg drum- peco.per 1,200 kg drum
Cenerentolo
NAME: Cenerentolo, pecorino aged in ashes
PRODUCT: The texture of this pecorino is white and compact; it is produced in an artisan cheese-factory in Tuscany and then aged in our cheese-factory until it reaches the right maturity. It is then placed under ashes to complete the ageing process following traditional systems. This ageing process can give the cheese a slightly pale yellow tinge; the texture remains very creamy even at the end of the ageing process and the flavour is full and delicate. Theapproximately 1.2 kg drums are sold vacuum packed in a transparent cryovac bag, to preserve the ashes that coat the rind
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind is covered with hay for
decorative purpose. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese.
AGEING: minimum 75 days.
SIZE: about 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.cen
PRODUCT: The texture of this pecorino is white and compact; it is produced in an artisan cheese-factory in Tuscany and then aged in our cheese-factory until it reaches the right maturity. It is then placed under ashes to complete the ageing process following traditional systems. This ageing process can give the cheese a slightly pale yellow tinge; the texture remains very creamy even at the end of the ageing process and the flavour is full and delicate. Theapproximately 1.2 kg drums are sold vacuum packed in a transparent cryovac bag, to preserve the ashes that coat the rind
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind is covered with hay for
decorative purpose. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese.
AGEING: minimum 75 days.
SIZE: about 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.cen
Fior di Noce
NAME:Fior di noce, pecorino aged in walnut leaves.
PRODUCT: The cheese has a white compact texture, it is aromatic and is produced in an artisan cheese-factory in Tuscany. It is aged in our own cheese-factory until it has reached the right degree of ageing to be wrapped in walnut leaves to absorb the aroma, following an ancient tradition. Some of the walnut leaves that were wrapped around the cheese during the ageing period are left to decorate it.The cheese is aged in 0.5 kg cylindrical shapes with rounded off corners and bowl-shaped drums of about 1.2 kg. To preserve the walnut leaves around the rind the cheese is vacuum packed in a transparent Cryovac bag or wrapped in specific food wrapping paper, according to client's preference.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind is wrapped in
decorative walnut leaves. The rind is not edible.
ALLERGENS : milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 75 days
SIZE: about 0,500 kg or 1,200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing
period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the numeber of drums requested by the customer
PRESERVATION : keep in a dry cool place or in the refrigerator
AVAILABILITY: all year
PRODUCT CODE: peco.noc5 .0,500 kg drum –peco.noc 1,200 kg drum
PRODUCT: The cheese has a white compact texture, it is aromatic and is produced in an artisan cheese-factory in Tuscany. It is aged in our own cheese-factory until it has reached the right degree of ageing to be wrapped in walnut leaves to absorb the aroma, following an ancient tradition. Some of the walnut leaves that were wrapped around the cheese during the ageing period are left to decorate it.The cheese is aged in 0.5 kg cylindrical shapes with rounded off corners and bowl-shaped drums of about 1.2 kg. To preserve the walnut leaves around the rind the cheese is vacuum packed in a transparent Cryovac bag or wrapped in specific food wrapping paper, according to client's preference.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind is wrapped in
decorative walnut leaves. The rind is not edible.
ALLERGENS : milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 75 days
SIZE: about 0,500 kg or 1,200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing
period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the numeber of drums requested by the customer
PRESERVATION : keep in a dry cool place or in the refrigerator
AVAILABILITY: all year
PRODUCT CODE: peco.noc5 .0,500 kg drum –peco.noc 1,200 kg drum
Gran Rocca
NAME:Gran Rocca, aged pecorino.
PRODUCT: Great sized drums (about 12 kg. or 6 kg drums) for great quality cheese. The flavour of this cheese is enhanced thanks to the bigger size of the drums and a careful aging process. It has a full flavour, with character yet very delicate. It is produced in a Tuscan artisan cheese factory and has a white compact yet creamy texture, the aroma and flavour are well balanced. Gran Rocca is the ideal for expert palates; it can be cut in 1 kg. wedges, vacuum packed and placed in a luxury packaging for a top quality gift.
INGREDIENTS: pasteurized sheep's milk, salt, rennet and ferments. The rind may be coated with whole linseed oil. The rind is not edible.
ALLERGENS : milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 120 days
SIZE: about 6 kg or 12 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 250 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the numeber of drums requested by the customer
PRESERVATION : keep in a dry cool place or in the refrigerator
AVAILABILITY: all year
PRODUCT CODE: peco.groc
PRODUCT: Great sized drums (about 12 kg. or 6 kg drums) for great quality cheese. The flavour of this cheese is enhanced thanks to the bigger size of the drums and a careful aging process. It has a full flavour, with character yet very delicate. It is produced in a Tuscan artisan cheese factory and has a white compact yet creamy texture, the aroma and flavour are well balanced. Gran Rocca is the ideal for expert palates; it can be cut in 1 kg. wedges, vacuum packed and placed in a luxury packaging for a top quality gift.
INGREDIENTS: pasteurized sheep's milk, salt, rennet and ferments. The rind may be coated with whole linseed oil. The rind is not edible.
ALLERGENS : milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 120 days
SIZE: about 6 kg or 12 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 250 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the numeber of drums requested by the customer
PRESERVATION : keep in a dry cool place or in the refrigerator
AVAILABILITY: all year
PRODUCT CODE: peco.groc
Grand Chocolat
NAME: Grand Chocolat, semi-aged chocolate flavoured pecorino.
PRODUCT: this cheese is produced in an artisan cheese-factory in Tuscany following a traditional recipe and during the process dark chocolate chips are added to the cheese. During the ageing process the slightly sour flavour of the milk blends with the bitter-sweet flavour of the dark chocolate and together the result is a rare and delicate harmony of flavours suitable for cultivated palates. The texture of the cheese is white and compact with small black spots (the chocolate). It is savoury and aromatic, almost a sweet and sour flavour. The cheese is aged in our factory in cylindrica shapes of about 1.2 kg each, the crust is brown to light brown
INGREDIENTS : pasteurized sheep's milk, pure dark chocolate 5.1% (sugar, cocoa paste and emulsifying cocoa
butter. Soy lecithin), salt, rennet and ferments. It can be coated with whole linseed oil. The rind is not edible
ALLERGENS :milk and dairy products - pasteurised sheep's milk (ingredient)
AGEING: minimun 35 days
SIZE: about 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION : keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.cio
PRODUCT: this cheese is produced in an artisan cheese-factory in Tuscany following a traditional recipe and during the process dark chocolate chips are added to the cheese. During the ageing process the slightly sour flavour of the milk blends with the bitter-sweet flavour of the dark chocolate and together the result is a rare and delicate harmony of flavours suitable for cultivated palates. The texture of the cheese is white and compact with small black spots (the chocolate). It is savoury and aromatic, almost a sweet and sour flavour. The cheese is aged in our factory in cylindrica shapes of about 1.2 kg each, the crust is brown to light brown
INGREDIENTS : pasteurized sheep's milk, pure dark chocolate 5.1% (sugar, cocoa paste and emulsifying cocoa
butter. Soy lecithin), salt, rennet and ferments. It can be coated with whole linseed oil. The rind is not edible
ALLERGENS :milk and dairy products - pasteurised sheep's milk (ingredient)
AGEING: minimun 35 days
SIZE: about 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION : keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.cio
Granello, pecorino aged in wheat grains
NAME: Granello, pecorino aged in wheat grains
PRODUCT: This pecorino cheese is made in an artisan cheese-factory in Tuscany. It has a white compact
texture, aged in our factory until perfect, then placed in wheat to complete the ageing process. This process makes the pecorino's texture become very soft almost creamy and tasty as well as slightly yellowish. The wheat is left on the rind for decorative purposes. The cheese is aged in 0.5 kg cylindrical shapes with rounded off corners and bowl-shaped drums of about 1.2 kg. The drums are vacuum packed in transparent Cryovac bags to preserve the wheat grains around
the rind.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind is covered with wheat grains
for decorative purposes. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient) –gluten (rind covered with wheat grains)
OGM: no OGM derived products are used to produce the cheese.
AGEING: minimun 75 days
SIZE: about 0,500 kg or 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.ge5 0,500 kg drum - peco.gem 1,200 kg drum
PRODUCT: This pecorino cheese is made in an artisan cheese-factory in Tuscany. It has a white compact
texture, aged in our factory until perfect, then placed in wheat to complete the ageing process. This process makes the pecorino's texture become very soft almost creamy and tasty as well as slightly yellowish. The wheat is left on the rind for decorative purposes. The cheese is aged in 0.5 kg cylindrical shapes with rounded off corners and bowl-shaped drums of about 1.2 kg. The drums are vacuum packed in transparent Cryovac bags to preserve the wheat grains around
the rind.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind is covered with wheat grains
for decorative purposes. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient) –gluten (rind covered with wheat grains)
OGM: no OGM derived products are used to produce the cheese.
AGEING: minimun 75 days
SIZE: about 0,500 kg or 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.ge5 0,500 kg drum - peco.gem 1,200 kg drum
Il Buon Pastore, aged pecorino
NAME: Il Buon Pastore, aged pecorino
PRODUCT: This aged pecorino cheese is strong and sweet at the same time, just like the land of Sardegna
where it comes from. The texture is white and compact; the flavour is full and determined yet not salty. The cheese texture remains soft and creamy even after the ageing process, therefore showing its age only to connoisseurs, and inviting all to try more of it. The rind can be natural, in which case it appears as a light brown and it may be treated with food colour (E160b) which turns it into a brownish colour.
INGREDIENTS: pasteurized sheep’s milk, rennet and salt. The rind is not edible.
ALLERGENS : milk and dairy products - pasteurised sheep's milk (ingredient)
AGEING: minimun 90 days
SIZE: about 2,800 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the numeber of drumsrequested by the customer
PRESERVATION : keep in a dry cool place or in the refrigerator
AVAILABILITY: all year
PRODUCT CODE: peco.t
PRODUCT: This aged pecorino cheese is strong and sweet at the same time, just like the land of Sardegna
where it comes from. The texture is white and compact; the flavour is full and determined yet not salty. The cheese texture remains soft and creamy even after the ageing process, therefore showing its age only to connoisseurs, and inviting all to try more of it. The rind can be natural, in which case it appears as a light brown and it may be treated with food colour (E160b) which turns it into a brownish colour.
INGREDIENTS: pasteurized sheep’s milk, rennet and salt. The rind is not edible.
ALLERGENS : milk and dairy products - pasteurised sheep's milk (ingredient)
AGEING: minimun 90 days
SIZE: about 2,800 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the numeber of drumsrequested by the customer
PRESERVATION : keep in a dry cool place or in the refrigerator
AVAILABILITY: all year
PRODUCT CODE: peco.t
Il Cantino
NAME: Il Cantino, aged pecorino
PRODUCT: This aged cheese comes from Sardegna, from a cheese-factory that has been producing cheese for
many years. Years ago it was called Toscanello, its name derived from the shepherds from Sardegna who settled in Tuscany to make a white and compact textured cheese, pale yellow, with some rare holes and at times a bit grainy.
Slightly strong but not salty. After the ageing process the texture is slightly scaly but not too dry and the rind is dark
brown.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments.The rind is not edIBLE
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 120 days
SIZE: about 3.100 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.t
PRODUCT: This aged cheese comes from Sardegna, from a cheese-factory that has been producing cheese for
many years. Years ago it was called Toscanello, its name derived from the shepherds from Sardegna who settled in Tuscany to make a white and compact textured cheese, pale yellow, with some rare holes and at times a bit grainy.
Slightly strong but not salty. After the ageing process the texture is slightly scaly but not too dry and the rind is dark
brown.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments.The rind is not edIBLE
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 120 days
SIZE: about 3.100 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.t
Il Crudo
NAME: Il Crudo, an aged raw milk pecorino
PRODUCT: Il Crudo is a type of cheese made following an ancient recipe and modern production rules. The milk comes only and exclusively from the producer's freely grazing animals. They feed from the farm pastureland and in winter, they are fed hay and grains and are never given animal feed. The milk comes from the sheep herds and is used raw at a temperature that never exceeds 40°C. so as to fully preserve the aromas and flavours of the pasture. Following these rules allows for quality production but the quantity is limited. The drums are selected and fire branded one by one. A
careful ageing stage of at least 4 months follows. Il Crudo cheese is slow and difficult to make.
INGREDIENTS: raw sheep's milk, calf rennet and salt. The rind is not edible
ALLERGENS:milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese.
AGEING: minimun 120 days
SIZE: about 1.700 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.cru
PRODUCT: Il Crudo is a type of cheese made following an ancient recipe and modern production rules. The milk comes only and exclusively from the producer's freely grazing animals. They feed from the farm pastureland and in winter, they are fed hay and grains and are never given animal feed. The milk comes from the sheep herds and is used raw at a temperature that never exceeds 40°C. so as to fully preserve the aromas and flavours of the pasture. Following these rules allows for quality production but the quantity is limited. The drums are selected and fire branded one by one. A
careful ageing stage of at least 4 months follows. Il Crudo cheese is slow and difficult to make.
INGREDIENTS: raw sheep's milk, calf rennet and salt. The rind is not edible
ALLERGENS:milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese.
AGEING: minimun 120 days
SIZE: about 1.700 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.cru
Il Fattore
NAME:Il Fattore, aged pecorino
PRODUCT: This cheese is aged at our cheese-factory in three different sized drums, about 0.9 kg with a rounded off shape and smooth rind, 1.2 kg with a cylindrical shape and smooth rind and 1.5 kg with a cylindrical shape and lined rind. All of the shapes have a white aromatic and tasty compact texture, it has a fragrant aroma and a marked
flavour although it is not very sharp and salty. The rind is brown to light brown.
INGREDIENTS: pasteurized sheep's milk, rennet, salt, ferments. The rind is treated with whole linseed oil or bees' wax. The rind is not edible.
ALLERGENS : milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 70 days
SIZE: about 0,800 kg –1,200 kg- 1,500 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are
at their best.
PACKAGING AND SELLING UNIT: in cartons containing the numeber of drums requested by the customer
PRESERVATION : keep in a dry cool place or in the refrigerator
AVAILABILITY: all year
PRODUCT CODE: peco.st
PRODUCT: This cheese is aged at our cheese-factory in three different sized drums, about 0.9 kg with a rounded off shape and smooth rind, 1.2 kg with a cylindrical shape and smooth rind and 1.5 kg with a cylindrical shape and lined rind. All of the shapes have a white aromatic and tasty compact texture, it has a fragrant aroma and a marked
flavour although it is not very sharp and salty. The rind is brown to light brown.
INGREDIENTS: pasteurized sheep's milk, rennet, salt, ferments. The rind is treated with whole linseed oil or bees' wax. The rind is not edible.
ALLERGENS : milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 70 days
SIZE: about 0,800 kg –1,200 kg- 1,500 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are
at their best.
PACKAGING AND SELLING UNIT: in cartons containing the numeber of drums requested by the customer
PRESERVATION : keep in a dry cool place or in the refrigerator
AVAILABILITY: all year
PRODUCT CODE: peco.st
Pecorino Di Rocca
NAME:Aged pecorino di Rocca
PRODUCT: Pecorino di Rocca is one of the best cheese of the Tuscan dairy tradition. It is made following secret and ancient artisan techniques, using fresh Italian pasteurized sheep's milk . The milky white semi hard texture is matured for an appropriate time at our cheese factory, at that point it has a particular sweet flavour, it delicately melts in ones mouth and leaves a pleasant taste to the palate. The drums are produced and aged in three different sizes of about 0.5kg, 1.2 kg and 2.4 kg. Each size has a slightly different texture but the flavour remains distinct like a stamp.
INGREDIENTS: pasteurized sheep's milk, rennet, salt, ferments. The rind is treated with whole linseed oil or bees' wax. The rind is not edible.
ALLERGENS : milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 45 days
SIZE: about 0,500 kg or 1,200kg or 2,400 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the numeber of drums requested by the customer
PRESERVATION : keep in a dry cool place or in the refrigerator
AVAILABILITY: all year
PRODUCT CODE: peco.pal. 0,500 kg drum –peco.r13 1,200 kg drum- peco.r24 2,400 kg drum
PRODUCT: Pecorino di Rocca is one of the best cheese of the Tuscan dairy tradition. It is made following secret and ancient artisan techniques, using fresh Italian pasteurized sheep's milk . The milky white semi hard texture is matured for an appropriate time at our cheese factory, at that point it has a particular sweet flavour, it delicately melts in ones mouth and leaves a pleasant taste to the palate. The drums are produced and aged in three different sizes of about 0.5kg, 1.2 kg and 2.4 kg. Each size has a slightly different texture but the flavour remains distinct like a stamp.
INGREDIENTS: pasteurized sheep's milk, rennet, salt, ferments. The rind is treated with whole linseed oil or bees' wax. The rind is not edible.
ALLERGENS : milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 45 days
SIZE: about 0,500 kg or 1,200kg or 2,400 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the numeber of drums requested by the customer
PRESERVATION : keep in a dry cool place or in the refrigerator
AVAILABILITY: all year
PRODUCT CODE: peco.pal. 0,500 kg drum –peco.r13 1,200 kg drum- peco.r24 2,400 kg drum
Peperino
NAME: Peperino, pecorino aged in whole peppercorns.
PRODUCT: The cheese has a white compact texture, and is produced in an artisan cheese-factory in Tuscany. Peperino cheese is aged in our cheese-factory, when it has reached the perfect maturity it is placed in whole peppercorns and at the end of this period, the rind is covered in peppercorns and inside the cheese texture takes on a slight amber colour, typical of this type of process and ageing. The pepper aroma and flavour are evident when one tastes the cheese, it is a marked but delicate flavour.To preserve the whole peppercorns around the rind the cheese is vacuum packed in a transparent cryovac bag or wrapped in yellow corn paper, according to client's preference.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind is covered in
whole peppercorns for decorative purposes. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 75 days
SIZE: about 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.P
PRODUCT: The cheese has a white compact texture, and is produced in an artisan cheese-factory in Tuscany. Peperino cheese is aged in our cheese-factory, when it has reached the perfect maturity it is placed in whole peppercorns and at the end of this period, the rind is covered in peppercorns and inside the cheese texture takes on a slight amber colour, typical of this type of process and ageing. The pepper aroma and flavour are evident when one tastes the cheese, it is a marked but delicate flavour.To preserve the whole peppercorns around the rind the cheese is vacuum packed in a transparent cryovac bag or wrapped in yellow corn paper, according to client's preference.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind is covered in
whole peppercorns for decorative purposes. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 75 days
SIZE: about 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.P
Il Piccantino
NAME: Piccantino, chili pepper pecorino, aged.
PRODUCT: The recipe for this product adds flakes of hot chilli pepper to the dough. When the cheese is cut, tiny speckles of red chilli pepper appear in the white compact texture, to please the sight as well as the palate. The strong and spicy flavour of the chilli blends very well with the full creamy flavour of the cheese and it creates a balance between sweet and spicy difficult to reproduce. Piccantino is perfect for palates that love strong flavours and is perfect when
eaten with honey or Italian pickled candied fruit (mostarda).The cheese is aged in our factory in cylindrical shapes of about 1.2 kg each drum, the rind is light brown or brown.
INGREDIENTS: pasteurized sheep’s milk, salt, chilli pepper(1%), rennet, ferments. The surface can be treated withraw linseed oil or bees wax. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese.
AGEING: minimun 30 days
SIZE: about 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.pep
PRODUCT: The recipe for this product adds flakes of hot chilli pepper to the dough. When the cheese is cut, tiny speckles of red chilli pepper appear in the white compact texture, to please the sight as well as the palate. The strong and spicy flavour of the chilli blends very well with the full creamy flavour of the cheese and it creates a balance between sweet and spicy difficult to reproduce. Piccantino is perfect for palates that love strong flavours and is perfect when
eaten with honey or Italian pickled candied fruit (mostarda).The cheese is aged in our factory in cylindrical shapes of about 1.2 kg each drum, the rind is light brown or brown.
INGREDIENTS: pasteurized sheep’s milk, salt, chilli pepper(1%), rennet, ferments. The surface can be treated withraw linseed oil or bees wax. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese.
AGEING: minimun 30 days
SIZE: about 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.pep
Il Prataiolo
NAME: Prataiolo, fresh pecorino cheese
PRODUCT: A fresh, soft, white cheese made only of sheep’s milk, rennet and salt. It can either have a compact
texture or with holes, depending on how it is made. It depends on customer preference and we respect everyone's taste, we choose the best one for you, your area and your traditions. After a short ageing period in our cheese factory, the cheese develops a crust and becomes tasty with a pleasant aroma, savoury but not sharp. Bigger or smaller sized shapes, either rounded, cylindrical or with the typical basket weave design, made only with good Italian milk from sheep that have been grazing fresh grass.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind may be coated with whole linseed oil. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
AGEING: minimum 20 days
SIZE: about 0,800 kg or 1.200 kg or 1,800 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 90 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: .in cartons containing the number of
drums requested by the customer
PRESERVATION: keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE : peco.sar
PRODUCT: A fresh, soft, white cheese made only of sheep’s milk, rennet and salt. It can either have a compact
texture or with holes, depending on how it is made. It depends on customer preference and we respect everyone's taste, we choose the best one for you, your area and your traditions. After a short ageing period in our cheese factory, the cheese develops a crust and becomes tasty with a pleasant aroma, savoury but not sharp. Bigger or smaller sized shapes, either rounded, cylindrical or with the typical basket weave design, made only with good Italian milk from sheep that have been grazing fresh grass.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind may be coated with whole linseed oil. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
AGEING: minimum 20 days
SIZE: about 0,800 kg or 1.200 kg or 1,800 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 90 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: .in cartons containing the number of
drums requested by the customer
PRESERVATION: keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE : peco.sar
Re della Rocca
NAME: Re della Rocca, pecorino aged in sandstone cheese pits in Talamello
PRODUCT: It is an excellent pecorino, aged for ninety days. The cheese is then wrapped in cloth bags and
placed in the Talamello sandstone cheese pits, after a meticulous cleaning and preparation process; this operation is carried out once a year (usually in August). The pit is sealed with boards and plaster to make it anaerobic. After three months, the cheese is removed from the pit. On that occasion, a vet takes some samples to test the wholesomeness of the cheese and the people assisting will taste it too. This ceremony turns into a feast to celebrate this excellent
cheese being made and aged like this since the Middle Ages. Each piece of cheese will be about 1 kg in weight, and due to the type of ageing, it has an irregular shape. It is then vacuum packed to be placed on the market. Remove from the vacuum packaging at least 24 hours before eating. The rind is white and the texture is pale yellow to a light hazel.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 180 days
SIZE: about 1.000 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 360 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.fos
PRODUCT: It is an excellent pecorino, aged for ninety days. The cheese is then wrapped in cloth bags and
placed in the Talamello sandstone cheese pits, after a meticulous cleaning and preparation process; this operation is carried out once a year (usually in August). The pit is sealed with boards and plaster to make it anaerobic. After three months, the cheese is removed from the pit. On that occasion, a vet takes some samples to test the wholesomeness of the cheese and the people assisting will taste it too. This ceremony turns into a feast to celebrate this excellent
cheese being made and aged like this since the Middle Ages. Each piece of cheese will be about 1 kg in weight, and due to the type of ageing, it has an irregular shape. It is then vacuum packed to be placed on the market. Remove from the vacuum packaging at least 24 hours before eating. The rind is white and the texture is pale yellow to a light hazel.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 180 days
SIZE: about 1.000 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 360 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.fos
Scacco Matto
NAME: Scacco Matto, aged pecorino.
PRODUCT: Scacco Matto cheese originates in Tuscany, it is made in an artisan cheese factory with fresh sheep’s milk produced in Italy and pasteurized. It is aged in our cheese factory where it is made to maintain a soft texture and the crust becomes of a natural light brownish colour. When it is mature, the outside of the rind can be treated with black food colour if the cheese is sold in places where that aspect is required.The colour does not affect the texture of the cheese, which maintains its aroma, its creamy and very white texture and a full flavour, pleasant and harmonious like the land where it is produced and aged.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. If the rind is light brown it can be treated with linseed oil or bees wax, if it is black it is treated with food colour E172. The rind is not edible.
ALLERGENS : milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 60 days
SIZE: about 1.400 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the numeber of drumsrequested by the customer
PRESERVATION : keep in a dry cool place or in the refrigerator
AVAILABILITY: all year
PRODUCT CODE: peco.sm
PRODUCT: Scacco Matto cheese originates in Tuscany, it is made in an artisan cheese factory with fresh sheep’s milk produced in Italy and pasteurized. It is aged in our cheese factory where it is made to maintain a soft texture and the crust becomes of a natural light brownish colour. When it is mature, the outside of the rind can be treated with black food colour if the cheese is sold in places where that aspect is required.The colour does not affect the texture of the cheese, which maintains its aroma, its creamy and very white texture and a full flavour, pleasant and harmonious like the land where it is produced and aged.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. If the rind is light brown it can be treated with linseed oil or bees wax, if it is black it is treated with food colour E172. The rind is not edible.
ALLERGENS : milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 60 days
SIZE: about 1.400 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the numeber of drumsrequested by the customer
PRESERVATION : keep in a dry cool place or in the refrigerator
AVAILABILITY: all year
PRODUCT CODE: peco.sm
Sottobosco
NAME: Sottobosco, aged pecorino with truffles
PRODUCT: This cheese is produced by an artisan cheese-factory in Tuscany following a particular recipe which includes among the ingredients back aromatic truffle (tuber aestivum vitt.). Patiently and expertly the two flavours of the cheese and truffle were balanced to avoid one overpowering the other. The flavour is delicate yet marked and cultivated. The texture is white and compact with small black "spots" made by the truffle, aromatic and tasty but neither spicy nor salty.The cheese is aged in our factory in two sizes, one is a rounded drum of about 0.5 kg and the other is a cylinder shaped drum of about 1.2 kg, the crust is brown or light brown.
INGREDIENTS: pasteurized sheep's milk, black aromatic truffle (tuber aestivum vitt.) (2%), salt, rennet,
ferments. The rind may be coated with whole linseed oil. The rind is not edible
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese.
SIZE: about 0,500 kg or 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.tar5 0,500 kg drum - peco.tar 1,200 kg drum .
PRODUCT: This cheese is produced by an artisan cheese-factory in Tuscany following a particular recipe which includes among the ingredients back aromatic truffle (tuber aestivum vitt.). Patiently and expertly the two flavours of the cheese and truffle were balanced to avoid one overpowering the other. The flavour is delicate yet marked and cultivated. The texture is white and compact with small black "spots" made by the truffle, aromatic and tasty but neither spicy nor salty.The cheese is aged in our factory in two sizes, one is a rounded drum of about 0.5 kg and the other is a cylinder shaped drum of about 1.2 kg, the crust is brown or light brown.
INGREDIENTS: pasteurized sheep's milk, black aromatic truffle (tuber aestivum vitt.) (2%), salt, rennet,
ferments. The rind may be coated with whole linseed oil. The rind is not edible
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese.
SIZE: about 0,500 kg or 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.tar5 0,500 kg drum - peco.tar 1,200 kg drum .
Vecchio Fienile
NAME: Vecchio Fienile, pecorino aged in hay
PRODUCT: The texture of this pecorino is white and compact, it is produced in an artisan cheese-factory in
Tuscany and then aged in our cheese-factory until it reaches the right maturity. It is then placed under hay to absorb its aroma and flavour. Ageing under hay sometimes confers the cheese a typical amber colour and flavour that recalls a spring meadow. Some hay remains on the cheese rind to decorate it. To preserve the hay around the rind the cheese is vacuum packed in a transparent cryovac bag or wrapped in yellow corn paper, according to client's preference.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind is covered with hay for decorative purpose. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 75 days
SIZE: about 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.fie
PRODUCT: The texture of this pecorino is white and compact, it is produced in an artisan cheese-factory in
Tuscany and then aged in our cheese-factory until it reaches the right maturity. It is then placed under hay to absorb its aroma and flavour. Ageing under hay sometimes confers the cheese a typical amber colour and flavour that recalls a spring meadow. Some hay remains on the cheese rind to decorate it. To preserve the hay around the rind the cheese is vacuum packed in a transparent cryovac bag or wrapped in yellow corn paper, according to client's preference.
INGREDIENTS: pasteurized sheep's milk, rennet, salt and ferments. The rind is covered with hay for decorative purpose. The rind is not edible.
ALLERGENS: milk and dairy products - pasteurised sheep's milk (ingredient)
OGM: no OGM derived products are used to produce the cheese
AGEING: minimun 75 days
SIZE: about 1.200 kg drums
SHELF LIFE: if the cheese is preserved well, it should be used within 180 days from the end of the ageing period when its typical characteristics are at their best.
PACKAGING AND SELLING UNIT: in cartons containing the number of drums requested by the customer
PRESERVATION :keep in a dry cool place or in the refrigerator.
AVAILABILITY: all year
PRODUCT CODE: peco.fie