The product
Riserva del Fondatore
A big size and long aged pecorino from Tuscany
Code:
31340
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
18 kg approx
Minimum order:
1/8
| Description | Pecorino produced with pasteurised sheep's milk collected in Maremma area; it matures in caves for at least 5 months |
|---|---|
| Appearance | The rind is thick, "canestrata" and hazelnut coloured; the paste is hard, straw yellow in colour and with very small eyes |
| Taste | Mild, nutty, with hints of grass and wood, long |
| Maturing | At least 5 months |
| Curiosity | Riserva del Fondatore is a cheese created by Angela Fiorini and Simone Sargentoni dedicated to Duilio Fiorini: it is an homage to Angela's father. Riserva del Fondatore is one of the dairy's most awarded and appreciated products |
| 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 |
| Suggestions | Delicious grated on asparagus or just with a few drops of honey |
| Ingredients | Sheep's MILK, salt of Volterra, rennet, starter cultures |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 18 kg approx |
| Packaging | Whole wheel unpacked, fractions in thermoshrinking film |
| Storage Conditions (unpacked products) | Store at a temperature between +4 and +12 ° C |
| Storage Conditions (packaged products) | Keep refrigerated at a temperature of +4 °C o lower |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1623 kJ / 391 kcal Fat: 31 g of which saturates: 21 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 28 g Salt: 1,1 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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