New
The product
Re al Tartufo
Aged pecorino cheese with truffle, featuring a characteristic and intense flavor
Code:
31704
Country of origin:
Italy - Sicily
Type of Milk:
Sheep's milk
Weight:
4,5 kg approx
Minimum order:
1 piece
| Description | Aged pecorino cheese with truffle made from pasteurized sheep's milk |
|---|---|
| Appearance | Soft cheese with a slightly open texture and white color, characterized by the presence of truffle fragments. The rind is not edible |
| Taste | The aroma is delicate and not overpowering, with the full flavor of the cheese, which is mild and balanced, blending well with the characteristic notes of truffle |
| Maturing | At least 4 months |
| Curiosity | The business was founded by the father in 2000 with the goal of enhancing the value of Sicilian sheep's milk (initially, they worked exclusively with organic milk), and it has gradually grown into the modern and well-organized facility it is today. Every day, they collect around 20,000 litres of milk with three vehicles from three provinces (Palermo, Trapani, and Agrigento) within a 65 km radius of the dairy. They visit about 80 farmers located in mountainous areas that are not always easy to reach; these are small farmers with flocks of up to 200 sheep each, requiring collection rounds that sometimes take the entire day |
| Our selection | Sicily is one of the homelands of Pecorino in Italy, and we traveled there to meet a new producer of sheep's milk cheese. The Biopek Dairy is located in Gibellina Nuova, in the hinterland of Trapani, and is managed by the Messina brothers, Pietro and Andrea. This genuine story has its roots in a small artisanal workshop where Pecorino cheeses, purchased from local producers, were aged and packaged. Since 2000, with the arrival of the second generation of the family, a new production facility was established, and in 2019 the latest expansion brought the production area to 3,000 square meters. Biopek selects and supports the best farms, optimizes daily milk collection with its own tank trucks, and processes the milk that arrives at the facility every day |
| Suggestions | It can be served in the kitchen with toasted rustic bread, or enjoyed pure. It pairs well with aromatic, spicy, and floral white wines with medium alcohol content |
| Ingredients | Pasteurized sheep's MILK, brisure of truffle min 3% (tuber aestivum vitt. 67%, water, aromas), salt, rennet. Treated in crust with E202, E235. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof, Nuts and products thereof |
| Weight | 4,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated below +4°C |
| Instructions for use | Rind not edible. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1832 kJ / 436,3 kcal Fat: 34 g of which saturates: 22 g Carbohydrate: 1,8 g of which sugars: 0,4 g Protein: 29,2 g Salt: 3 g Typical value per 100 g |
The producer
Biopek - Gibellina (TP) - Sicily
Why we chose them
Caseificio Biopek is located in Gibellina Nuova in the hinterland of Trapani, Sicily, one of the homelands of sheep's milk cheese: the company
exclusively processes Sicilian sheep's milk.
Biopek tells the story of the Messina family, a genuine story that has its roots in a small workshop run by Giuseppe Messina where sheep's milk
cheeses purchased from local producers were matured and packaged. In 2000, his sons Pietro and Andrea joined the company, and the new
production plant was built, further expanded in 2019.
Every day, three proprietary vehicles collect 200 quintals of milk between the provinces of Trapani, Palermo and Agrigento in a radius of about 70
km from the dairy. The deliverers are 80 small farmers located in mountainous and inaccessible areas, who raise flocks of up to 200 sheep. Given
the rural nature of so many breeders, the milk collected is pasteurised and cleaned by centrifugation and then processed in two multi-purpose vats to
make a wide range of pecorino cheeses: from primo sale to ricotta, from "canestrati" to refined.
All cheeses are salted in brine, in a room adjacent to the cheese factory, for different periods of time depending on the cheese size. Then, the
maturing process takes place in different cells for the primo sale cheeses, which become ready in about ten days, and in a cell in the historical part
of the dairy for the semi-mature and mature cheeses. The latter fully express the Sicilian identity of the sheep's milk cheese, so much so that the
brand name designed for these references is I Siciliani'
From the same producer
