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Pecorino with Genoese pesto

Name: Pecorino with Genoese pesto
Brand: ilfiorinoshop
SKU: 6113
Price: 14.3 EUR
Availability: InStock

€14,30

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An exclusive pecorino flavored with the prized Pesto Rossi 1947, made according to the ancient Ligurian recipe of Roberto Panizza with PDO Genoese Basil and Vessalico Garlic. This cheese stands out for the perfect balance between the various flavours, obtained through the harmonious combination of the highest quality ingredients. In each slice you can savor the notes of fresh milk from the Maremma and the liveliness of the basil together.

Weight: 0.45 Kg

0.45 Kg

0.9 Kg

Product variants

Quantity

Expected Delivery Nov 28 - Dec 02
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 enriched with Rossi Genovese pesto.

Appearance: Cylindrical shape of approximately 13 cm in diameter, with a thin yellow-green rind, thanks to the shredded basil leaves.

Taste: It has a light acidic hint that stimulates salivation, and then explodes in the mouth with intense and harmonious flavours.

Seasoning: Refined in the cellar for at least 25/30 days before being available for sale.

Fun Fact: The pesto used comes from Pesto Rossi 1947, created according to the ancient Ligurian recipe by Roberto Panizza with DOP Genoese Basil and Vessalico Garlic, guaranteeing exceptional quality to the cheese.

Pairings

This gourmet cheese offers a unique combination of the fine Pesto Rossi and the distinctive 'Il Fiorino' brand. Perfect for connoisseurs looking for an extraordinary sensory experience, it can be paired with dry, fresh and young white wines such as Vernaccia di San Gimignano, Etna bianco DOC and Pinot Grigio Alto Adige DOC. Alternatively, it goes well with a blonde Lager beer.

In the Kitchen

To add originality to any second course or salad, this cheese is perfect. It can be sprinkled on pasta to add particularity and also manages to balance the acidity of the fresh tomato. It is excellent in fresh pasta fillings with potatoes or vegetables, or it can be enjoyed alone, pure.

Awards

International Cheese Awards

2023 - London (England) - Gold Medal

2021 - Stafford (England) - Bronze Medal

World Cheese Awards

2018 - Bergen (Norway) - Bronze Medal

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.