Showing all 7 results
Pecorino semistagionato
Semi-ripened Pecorino, minimum ripening: 40 days. Store between +4°C – +10°C.
Size approx. 1.35 kg, suitable for vacuum packing.
Cylindrical shape with flat faces and convex sides.
The rind is slightly uneven due to the texture of the moulds, the red color is due to the treatment with tomato paste.
White paste, light presence of holes.
Smell: herbaceous scents.
Delicate flavour, with a hint of fresh curd and slightly acidic lactic acid.
Pecorino Riserva Morchiato
Ripened Pecorino, minimum ripening: 120 days. Store between +4°C – +10°C.
Size approx. 1.25 kg, suitable for vacuum packing.
Cylindrical shape with flat faces and convex sides.
The rind is slightly uneven due to the texture of the moulds, the black color is due to the treatment with charcoal.
Ivory-white paste, irregular holes.
Hint of melted butter and sheep, good persistence.
Sapid taste, slightly sticky consistency with good persistence. Hint of herbs and sheep.
Pecorino Gran Riserva
Ripened Pecorino, produced only in spring time, ripened for about 12 months. Store between +4°C – +10°C.
Size approx. 5.5 kg, in order to face long ripening, olive oil treatment of the rind, suitable for vacuum packing.
Cylindrical shape with flat faces and straight sides.
The rind is irregular due to the texture of the moulds, dark yellow color, treated with olive oil.
Pecorino vinaccia
Pecorino refined with grape pomace, ripening in a controlled environment for the first 4 months and refined in pomace for 2 months, vacuum packed storage at +4°C.
Size approx. 1.3 kg, vacuum packed.
Cylindrical in shape with flat sides and convex sides.
Thin and moist rind of grape pomace color, it is recommended to remove it to avoid foreign flavours.
White paste, absent holes.
Flavour with characteristic hint of wine.
Pecorino di fossa
Pecorino matured in a pit in Sogliano al Rubicone, matured in a controlled environment for 4 months, each wheel is packed in a cotton bag and pitted for 3 months, vacuum-packed at 4°C.
Size approx. 1.25 kg, vacuum packed.
The shape is strongly influenced by the pit passage and is often elongated compared to the original.
Light crumbly and unctuous crust that remains wrapped in the bag, it is recommended to remove it by scraping to avoid extraneous flavours.
Straw-yellow paste, slight eye formation.
Particularly strong, complex, slightly spicy flavour with a hint of sheep and hay.
Pecorino foglianoce
Pecorino ripened in terracotta jars with walnut leaves, ripened in a controlled environment for the first 4 months, aged for 2 months. Vacuum storage at 4°C.
Size approx. 1.25 kg, vacuum packed.
The shape is rounded, deformed by refinement
Thin greasy yellow-green rind covered with walnut leaves, it is recommended to remove to avoid foreign flavours.
Light yellow paste, crumbly, absent holes.
Particular taste, slightly spicy flavour reminiscent of walnut leaf, scent of sheep.
Errante
Blue-veined cheese with Penicillium Roqueforti, ready for consumption after 90 days of ripening. Store between +4°C – +10°C.
Size approx. 2 kg, wrapped package.
Cylindrical in shape with flat faces and straight sides.
Dark green rind with presence of mould, thin and elastic.
Paste with irregular marbling with classic blue and green streaks, compact and easy to melt.
Sapid and complex flavour with a long persistence. Typical aroma of mould.
