1 4

Pecorino with green pistachio from Bronte DOP

Name: Pecorino with green pistachio from Bronte DOP
Brand: ilfiorinoshop
SKU: 6124
Price: 15.2 EUR
Availability: InStock

€15,20

Save 0

Sold out

Tax included.

This pecorino with Maremma milk stands out for its bright colors, which blend harmoniously with the green of the DOP pistachios from Bronte. The compact and dry texture of this cheese is characterized by an intense, persistent and slightly sweet flavour. A unique combination of colors and flavors that makes this cheese a memorable culinary experience.

Weight: 0.45 Kg

0.45 Kg

0.9 Kg

Product variants

Quantity

Expected Delivery Oct 22 - Oct 26
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 green pistachios from Bronte DOP.

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

Taste: Pecorino has an intense and persistent flavour, enriched by the sweetness of Bronte DOP green pistachios.

Seasoning: The cheese is left to mature in the cell for at least 10-15 days before being sent for sale.

Fun Fact: This pecorino is produced exclusively with green Pistachios from Bronte DOP.

Pairings

For those who wish to experience an excellent combination of Tuscan and Sicilian gastronomic traditions. This cheese pairs perfectly with dry, soft and harmonious white wines such as Friuli Grave Pinot Bianco DOC. Alternatively, it's delicious with a light, fresh beer like Helles.

In the Kitchen

Ideal for enriching a tasty and colorful platter or to be enjoyed alone as a table cheese. Accompany it with a slice of toasted Tuscan bread or with some Millefiori honey to play with flavors and textures.

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.