Pecorino fresco di Pienza cheese, Italian Sheep cheese made in Tuscany
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Pecorino fresco di Pienza cheese,...
Pecorino fresco di Pienza Fresh pecorino of Pienza, Tuscany Raw material: sheep milk. Power: green fodder or hay in the area of production.
Processing technology: heat the pasteurized milk which is already in the cheese to a temperature between 30 and 40 degrees and add rennet. Coagulates in 30-35 minutes. After the curd is broken (into the size of a hazelnut), the whey is left and the curd is placed in suitable forms for the draining of the whey. The further clearing of the serum is made by stewing in the hot chamber at a temperature that doesn't exceed 35 degrees for a period of two hours. Dry salting is the direct addition of salt or a brine bath. It matures in 20 days in an environment with humidity of 80% at 10-14 degrees where the forms are turned over and washed. Yield 20%. Seasoning: This product may be subjected to maturation which lasts about 40 to 60 days in an environment with humidity of 75% at 12 degrees. The forms are treated with oil and tomato and then turned periodically.
Characteristics of the finished product: Height: 4-8 cm, diameter: 14-20 cm; weight: 0.8 to 1.8 kg. Shape: cylindrical, but tending to be oval, with a rounded heel. Crust: more or less abbucciato depending on the length of the ripening and is yellow or red in color for the treatment with oil and tomato. Paste: color between white and slightly creamy. Fat: 46-48%. Taste: sweet and mellow but slightly spicy.
Production area: the southern part of the province of Siena including the towns of Pienza, Montepulciano, San Quirico d'Orcia, Radipole, Castiglione d'Orcia, Torrita di Siena, Trequanda, San Giovanni d'Asso, Montalcino. Calendar of production: from October to July. The best product is that of the spring months.
Notes: This is a product born of the mingling of techniques of the Amiata mountain and those of Crete. The product derives its special pasture for the production area, a specific technique and the typical shape and color. It is a cheese that is establishing itself for the development of tourism in the area of production. Influenced by the cheese industry, this is by far the dominant technology area working in this data collection and differs significantly from that proposed by us in the specification of "Pecorino Cheese of the Crete Senesi".
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