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Mature Fiorini

Name: Mature Fiorini
Brand: ilfiorinoshop
SKU: 2003
Price: 22.9 EUR
Availability: InStock

€22,90

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Among the products of Il Fiorino, the Stagionato del Fiorini is one of the great classics. Historic Pecorino to which the founder of the company, Duilio Fiorini, has dedicated particular love and care since the beginning. For over 60 years, it has confirmed itself as a reliable product with a rustic and sincere taste, which makes its simplicity its most precious quality.

Weight: 0.8 Kg

0.8 Kg

1.6 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: Mature pecorino.

Appearance: Cylindrical shape of approximately 16.5cm in diameter. Straight heel with well-defined and regular rind.

Taste: Balanced flavor and sweetness. Long and persistent taste.

Seasoning: In a refrigerated cell for at least 90 days before being available for sale.

Fun Fact: In a 1994 article in Gambero Rosso by the food and wine journalist Stefano Bonilli, this Pecorino was defined as "lovable and rustic" like its creator: Duilio Fiorini.

Pairings

Intended for those seeking an intense, sincere and characteristic taste experience of the territory in which this pecorino originates, the Maremma. To be paired with dry, soft, structured and characterful Tuscan wines such as Nobile di Montepulciano, Montecucco DOC and Carmignano DOCG. Alternatively it works great with Indian Pale Ale beers.

In the Kitchen

Excellent to be enjoyed alone, or accompanied with mustard and spicy mustards such as pepper compotes. It is also interesting to accompany it with the sweetness and particularity of Erica honey.

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.