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Cacio Nero

Name: Cacio Nero
Brand: ilfiorinoshop
SKU: 6023
Price: 13.2 EUR
Availability: InStock

€13,20

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You say Cacio Nero and you immediately think of the elegance of the flavors and aromas. This mature pecorino can be recognized by the dark rind which highlights the white of the paste, which comes from the Maremma milk that we use to make this great little classic of our production.

Weight: 0.45 Kg

0.45 Kg

0.9 Kg

1.80 Kg

Product variants

Quantity

Expected Delivery Nov 27 - Dec 01
Free Shipping on orders over 59,90€

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: Mature pecorino.

Appearance: Cylindrical shape with a diameter of approximately 16.5 cm, straight heel and smooth and regular black rind, which gives a touch of elegance.

Taste: A perfect balance between flavor and sweetness, with deliciously complex notes of hay and dried fruit, followed by a long and persistent aftertaste.

Seasoning: Matured for at least 90 days, guaranteeing impeccable consistency and taste.

Fun Fact: The black rind represents the distinctive elegance of this pecorino, placing it among the elite of Il Fiorino cheeses.

Pairings

For fans of mature pecorino cheese with a rich and sweet flavour. It pairs beautifully with fine red wines with great structure, such as Vino Nobile di Montepulciano, but also with beers rich in character and complexity, such as Trappist.

In the Kitchen

Whether it is an appetizer, an accompaniment with cured meats and Tuscan bread, a single dish or a cheese to be savored at the end of the meal, this cheese is a tasting experience to be enjoyed several times. Also interesting pairings with eucalyptus honey or spiced pear compotes.

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.