1 4

Fior del Pastore

Name: Fior del Pastore
Brand: ilfiorinoshop
SKU: 2100
Price: 14.5 EUR
Availability: InStock

€14,50

Save 0

Sold out

Tax included.

A simple cheese, but at the same time refined and refined. It is the Fior del Pastore, pecorino made with Maremma sheep's milk, ready to be enjoyed after a short maturation and meticulous craftsmanship. Fior del Pastore is one of those cheeses from which we started and which marked the beginning of the history of Il Fiorino. For this reason it is indispensable for anyone who wants not only to taste an excellent pecorino, but also to discover a company that has been carrying forward, with pride and passion, an artisanal cheese-making art for over 60 years.

Weight: 0.6 Kg

0.6 Kg

1.2 Kg

Product variants

Quantity

Expected Delivery Oct 23 - Oct 27
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: Fresh pecorino with a tender and soluble texture.

Appearance: Cylindrical shape of approximately 16.5 cm in diameter, with a bowl-shaped heel and thin rind.

Taste: Delicate with light hints of butter, cooked milk and whey, creating a refined and unique combination.

Seasoning: At least 10-15 days of curing in the cell, guaranteeing perfect freshness and consistency before sale.

Fun Fact: Fiore del Pastore is the typical shepherds' cheese, often offered during visits to the farms, capturing the authenticity and dairy tradition.

Pairings

An authentic slice of Maremma to savor. To be paired with dry and low-tannic red wines, such as Morellino di Scansano, or with wines from native Maremma vines such as Ciliegiolo, Sangiovese and Canaiolo Nero. Even light Lager beers, such as Pale Lager, pair beautifully.

In the Kitchen

Perfect for snacks with bread and Tuscan cured meats, ideal as an ingredient for salads or to be enjoyed with seasonal vegetables. Alternatively, it can be enjoyed at the end of a meal together with fig jam or acacia honey.

Awards

International Cheese Awards, Nantwich (England)

2017 - Nantwich (England) - 1 Special Mention

Trofeo San Lucio - Pandino, Lodi (Italy)

2010 - 1st place in the 'fresh' category

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.