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Cacio di Giove

Name: Cacio di Giove
Brand: ilfiorinoshop
SKU: 6039
Price: 10.5 EUR
Availability: InStock

€10,50

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Cacio di Giove is a mature pecorino cheese that manages to balance two excellences of our territory: the best milk coming from the pastures surrounding our dairy and the saffron stigmas of Maremma. Two raw materials that give this cheese a unique character, where the sweetness of the milk and the delicacy of the saffron combine perfectly

Weight: 0.2 Kg

0.2 Kg

0.5 Kg

1 Kg

7 Kg

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Expected Delivery Oct 22 - Oct 26
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Shipping quality

To ensure maximum freshness of our cheese, we use an ice bag with gel ice and vacuum-pack the product to avoid contamination.

Additional information

Product details

Description: Pecorino aged with Maremma saffron pistils.

Appearance: Cylindrical shape, approximately 11 cm high with a diameter of 27. The rind is smooth and the heel is straight.

Taste: Sweet and in perfect balance with the aromas of saffron.

Seasoning: Cacio di Giove ages for approximately 6 months in the natural Fiorini cave.

Fun Fact: The pure saffron of Maremma is a traditional product of Tuscany cultivated since Roman times; it is sold in stigmas so as to guarantee its absolute purity.

Pairings

Cacio di Giove offers us the opportunity to take a journey of taste between two local excellences: milk from the best Maremma pastures and saffron stigmas. Giove pairs perfectly with fruity wines, a good dark beer and pear jam.

In the Kitchen

It is a pecorino to be tasted pure, but which also pairs very well with other cheeses, in an elegant platter, or as an ingredient for special recipes: from risottos to creams and pasta dishes.

Preservation and Tasting

We recommend opening the cheeses from the vacuum and keeping them at room temperature for at least an hour before tasting to warm them up and allow them to breathe. The ideal temperature for tasting fresh cheeses should be around 15°, rising gradually as they ripen to 20° for reserves. The ideal portion size of a cheese is about 30 grams and should also include the rind. If stored correctly, the rind of our mature cheeses is edible, just scrape it with a knife and then dab it with vinegar, and once dry it can be tasted.

Once opened, we recommend keeping them in the refrigerator at a temperature between 2 and 7 degrees, possibly in a cheese box, otherwise they can be kept in an airtight container or in a plastic food bag.

If a cheese forms mould in the fridge, it means that it is natural, because it is normal for it to develop mould during its ripening/seasoning process, examples are Gorgonzola and Roquefort (blue mould), Brie (white mould) where the presence of mould is a major characteristic. This does not mean that it cannot be eaten, it simply has to be cleaned. In seasoned pecorino the mould can be removed from the rind by wiping it with a dry rough sponge, after cleaning the rind it should be allowed to dry and then put back into the clean container in the fridge, if it is in the slice just remove a few millimetres before eating it.

If the pecorino is fresh just remove the mould by rinsing it in warm water and vinegar, let it dry well and then put it back in the fridge. In the slice as for seasoned, just remove a couple of millimetres before eating it.