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Pecorino with truffle

Name: Pecorino with truffle
Brand: ilfiorinoshop
SKU: 6114
Price: 15.9 EUR
Availability: InStock

€15,90

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In this flavored pecorino the flavor of the Maremma sheep's milk and that of the Scorzone and Bianchetto truffle are enhanced, present both in fine brisure and in slices. The result is an excellent cheese, with a tender texture and a delicate aroma that is not invasive on the palate.

Weight: 0.45 Kg

0.45 Kg

0.9 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 cheese flavored with truffles.

Appearance: Cylindrical shape of approximately 13 cm in diameter with straight heel and thin rind.

Taste: Delicate and balanced, a harmonious combination of flavors to satisfy the palate.

Seasoning: At least 10-15 days of curing in a refrigerated cell, guaranteeing perfect freshness and consistency.

Fun Fact: The Scorzone and Bianchetto Truffle is cut into fine slices, giving greater body and flavor to the pecorino. A unique experience for truffle lovers.

Pairings

For truffle enthusiasts. We recommend pairing it with sophisticated red wines such as Barbaresco, Vino Nobile di Montepulciano, Pinot Noir or, if you prefer a bolder wine option, even a Barolo. Also perfect with beers such as Pils, Helles or Lager.

In the Kitchen

Our cheese is ideal to enjoy as a table cheese, perfect both as an appetizer and at the end of a meal. It goes beautifully with fresh seasonal vegetables and you can accompany it with Tuscan cured meats and bread products, very sugary jams or acacia honey to enhance its flavours.

Awards

World Cheese Awards

2019 - Bergamo (Italy) - Bronze Medal

2016 - Donostia, San Sebastian (Spain) - Bronze Medal

International Cheese Awards

2017 - Nantwich (England) - Gold Medal

Salon du fromage et des produits latiers

2017 - Tours (France) - Gold Medal 'Pecorini' 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.