1 4

Pecorino with Italian walnuts

Name: Pecorino with Italian walnuts
Brand: ilfiorinoshop
SKU: 6122
Price: 13.5 EUR
Availability: InStock

€13,50

Save 0

Sold out

Tax included.

Pecorino with walnuts is born from the meeting of two excellences: milk from the Maremma pastures and walnuts, coming exclusively from the national territory. It is a cheese aged for about twenty days, characterized by a perfect balance of flavours, with the sweetness and delicacy of dried fruits well distributed throughout the cheese.

Weight: 0.45 Kg

0.45 Kg

0.9 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: Pecorino aged with Italian walnuts.

Appearance: Cylindrical shape, the diameter is approximately 13 cm. The crust is smooth.

Taste: Sweet and in perfect balance with the delicate taste of walnuts.

Seasoning: Approximately 15/20 days.

Fun Fact: To ensure perfect distribution of the nuts in the cheese paste, the fruits are shredded during production.

Pairings

Pecorino with walnuts goes perfectly with rosé wines.

In the Kitchen

Excellent to taste with a fig mustard or a honey as sweet as acacia. Recommended for enriching mixed vegetable salads.

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.