Refined

Stagionato nelle Vinacce Stagionato nelle Vinacce

Description

This pure pecorino is aged and aired in a cell at a constant temperature for about 30/40 days. After this first phase of maturation, it has a very fine skin so that, in the next phase of aging, it can be enriched with all the aromas of the pomace that will cover it for at least a month.

The aging takes place in large and sealed barrels to facilitate the transfer of the specific aromas that generate a truly sublime and unique pecorino. The use of specific pomace (Brunello, Chianti, Vernaccia) characterize the flavor and aroma of the forms from time to time.

Pairings

It is an end-of-meal cheese, it also goes well with sweet and fragrant cold cuts, or with red onion jams.

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, pomace in the crust

Additional infos

Allergens: Milk and its derivatives, sulfites in the crust

Milk: Pasteurized sheep's milk

Seasoning: Long, minimum 180 days

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