"Don't let the farmer know how good cheese is with pears" goes an old Tuscan proverb that summarizes in a simple and effective way one of the oldest combinations of cheese and fruit. It was born from here and from the search for a small artisan dairy in Tuscany with an innovative recipe; combines the traditional skill of the cheesemaker with the new and ancient flavor of pear. The flavor and aroma are slightly fruity, but not sweet, and do not saturate the palate, but rather always ask for an extra bite. A pecorino with a crust tending to ash, with a smooth and slightly grainy paste and an ivory white color.
Imaginatives
Pecorino e Pere
Description
Pairings
Excellent in purity to savor the aroma and fullness. Intriguing with Tuscan cured meats or with not very sugary jams. Delicious when accompanied with Chianti or structured red wine.
Preservation
Store the cheese in a cool, dry place, or halfway in the refrigerator wrapped in vegetable paper or a cotton napkin. If the refrigerator is excessively humid, put next to the cheese a small cup with salt, so that excess moisture is absorbed by the latter.
Ingredients
Pasteurized sheep's milk, salt, rennet and selected lactic ferments, pear puree
Additional infos
Allergens: Milk and its derivatives
Milk: Pasteurized sheep's milk
Seasoning: Medium, minimum 60 days
Type of milk Pasteurized sheep's milk
Seasoning Medium, minimum 60 days
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Forme d'Arte has selected a series of small producers of Tuscan cheeses both because by deepening a limited area we can better understand a product, and because Tuscany is our land, with its scents, colors, and landscapes that change from one area to another and depending on the season.
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Forme d'Arte has selected a series of small cheese producers, the best of Tuscan and Italian dairy production.
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