The product
Pecorino Grotta del Fiorini
Pecorino of the Tuscan peasant tradition, aged in caves
Code:
31349
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
1,8 kg approx
Minimum order:
1 piece
| Description | Tuscan pecorino produced with pasteurised sheep milk and with a strong personality thanks the refinement in cave |
|---|---|
| Appearance | The rind shows white-gray molds due to aging; the texture is compact but soluble, with well distributed tiny eyes |
| Taste | Sweet, with vegetal and cellar notes, long and persitent |
| Maturing | At least 5 months |
| Curiosity | Il Fiorino Dairy is located in Paiolaio in a small medieval village in Roccalbegna in the upper Albegna Valley, on the slopes of Monte Amiata |
| Our selection | When we met Angela and Simone, besides being impressed by their cheerfulness, we liked their philosophy: the milk, for example, is collected exclusively from local selected farms in Maremma area |
| Ingredients | Pasteurized sheep's MILK, Volterra salt, rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 1,8 kg approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep refrigerated between +4 +8 ° C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1535 kJ / 370 kcal Fat: 29 g of which saturates: 20 g Carbohydrate: 1,2 g of which sugars: 1,2 g Protein: 26 g Salt: 1,7 g Typical value per 100 g |
The producer
Caseificio Il Fiorino - Roccalbegna (GR) - Tuscany
Why we chose them
In Il Fiorino dairy the cheesemaking is a family art started in 1957 in Roccalbegna thanks to Duilio Fiorini. Today his daughter Angela with her
husband Simone are managing the company which has gradually grown over the years. During this period Angela and Simone have succeeded in
making their dairy products known and appreciated all over the world, while at the same time preserving the authenticy and craftmanship of the
products. One of the main strengths of the cheese of Il Fiorino is the raw material: milk comes exclusively from Maremma area and is collected dayly
only from selected local farms. The most important production takes place between March and July, respecting the seasonal lactation cycle of
sheeps. When we first met Angela and Simone we were impressed by their glee and passion but when we tasted their cheese we understood that
we we share the same philosophy.
From the same producer
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