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La Ruzzola di Maremma

Name: La Ruzzola di Maremma
Brand: ilfiorinoshop
SKU: 2501
Price: 15.2 EUR
Availability: InStock

€15,20

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Ruzzola is a classic semi-mature pecorino which is characterized by its savory, rounded and balanced flavour. Its name pays homage to a traditional game of the past: ruzzola.

Weight: 0.55 Kg

0.55 Kg

1.1 Kg

Product variants

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Expected Delivery Jan 19 - Jan 23
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: Semi-mature cheese with a compact and perfectly soluble texture.

Appearance: Cylindrical shape of approximately 16.5 cm in diameter. The heel is straight, while the rind is well defined and regular.

Taste: Savory, rounded and balanced, offering a harmonious combination of flavours.

Seasoning: From 60 to 90 days, with a refinement phase that can last up to a maximum of 100 days.

Fun Fact: The name derives from the traditional game of cacio or ruzzola. In Grosseto, this ancient custom has been commemorated with a dedicated street, where once upon a time people played ruzzola by rolling a wheel of cheese without letting it fall.

Pairings

For those who wish to appreciate a classic pecorino from our land, we recommend pairing it with typical wines such as Morellino di Scansano, representative of our region, or options from other regions such as Barbera d'Alba and Nero d'Avola. Alternatively, it also goes well with Belgian Tripel beers.

In the Kitchen

Ideal to enjoy as a snack, paired with Tuscan bread and a glass of red wine. It can be accompanied by fruit, such as pears, or combined with acacia honey and fig jam.

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.