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Fior di Natura from organic milk and vegetable rennet

Name: Fior di Natura from organic milk and vegetable rennet
Brand: ilfiorinoshop
SKU: 4101
Price: 28.1 EUR
Availability: InStock

€28,10

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Fior di Natura with vegetable rennet represents one of the organic excellences of Il Fiorino. This cheese is made from organic milk coming from the Maremma pastures and is designed for those who are particularly sensitive to this type of vegetal and organic variation. Fior di Natura, in addition to these distinctive elements, is characterized by a perfect balance between flavor and sweetness. A balance of flavors and aromas that has been appreciated by the juries of the most important international contests, winning numerous awards.

Weight: 1 Kg

1 Kg

2 Kg

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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 organic Maremma sheep's milk and vegetable rennet.

Appearance: Cylindrical shape of approximately 17 cm in diameter, straight heel and smooth, regular rind.

Taste: Perfectly balanced flavor and sweetness, with light notes of thistle that enrich the tasting experience.

Seasoning: Matured in the cell for approximately 20-25 days, ensuring optimal freshness and quality at the time of sale.

Fun Fact: Produced with vegetable rennet, this cheese offers a natural and authentic approach to the dairy tradition, promising a unique and genuine taste.

Pairings

Ideal for those who embrace a vegetarian diet and wish to discover the organic essence of our cheeses. Perfect in combination with characterful and typically Tuscan wines, such as Chianti Classico, or even with Weiss type beers.

In the Kitchen

Enjoy it on its own as a table cheese or pair it with traditional Tuscan bread or 'schiacciata', the Maremma focaccia. You can also enjoy it with fresh broad beans or pears, and marry it with the sweetness of acacia honey and the liveliness of wild berry jam.

Awards

Great Taste Awards - London (England)

2023 - 1 Star

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.