Fresco
I formaggi freschi di pecorino hanno un sapore dolce e una consistenza morbida. Perfetti da gustare da soli, in insalata, fusi su piatti caldi o accompagnati da miele e marmellate durante il più classico Aperitivo Toscano.
Perché scegliere i nostri formaggi freschi di pecorino?
✅ Lavorazione artigianale con ingredienti genuini
✅ Sapore fresco, delicato e cremoso, perfetto per ogni occasione
✅ Ideale per antipasti, ricette leggere e abbinamenti gourmet
✅ Consegna fresca e veloce
Acquista online il miglior pecorino fresco e ricevi il meglio della tradizione casearia toscana direttamente a casa tua!
Ordina per:
4 prodotti
4 prodotti
Formaggio fresco di Pienza Caseificio Cugusi, Note di degustazione:
Un formaggio fresco fatto da un mix di latte di pecora e di mucca, la crosta è di colore bianco e la consistenza della pasta è tenera con un sapore delicato e leggero che ricorda il gusto del latte fresco.
Formaggio fresco di Pienza Caseificio Cugusi:
Latte di pecora pastorizzato, latte di mucca pastorizzato, sale, caglio, enzimi del latte,
Caseificio Cugusi:
La fattoria utilizza solo il proprio latte proveniente da pascoli che si estendono per oltre 200 ettari nella zona del Val d'Orcia, la prima mungitura avviene intorno alle 5 del mattino e il processo di pastorizzazione inizia alle 6 del mattino. La produzione avviene con la massima cura e attenzione in ogni fase, il che consente alla fattoria di produrre un formaggio di qualità indiscutibile e dal gusto fine. Il processo di maturazione avviene su tavole di legno di abete, girando i formaggi quotidianamente. L'azienda produce principalmente tre tipi di formaggio: formaggio fresco, che matura in non più di 15 giorni e ha una consistenza morbida e una pelle leggera; formaggio semi-maturato, che matura per 3 mesi e ha una pelle gialla o una pelle rossa (se trattato con conserva di pomodoro); e infine, formaggio stagionato, che richiede almeno 7 mesi di maturazione ed è caratterizzato da una pelle di colore scuro trattata con fondi di olio d'oliva, queste sono solo le macro-categorie di formaggi prodotti da questi artigiani del gusto, infatti i loro prodotti presentano anche vari formaggi fermentati secondo antiche tradizioni e altri tipi di formaggio che richiedono lavorazioni speciali per garantire sapori unici.
Tasting Notes:
Thin, straw-white rind enclosing a soft, smooth and velvety texture. Its delicate flavour makes it ideal at any time of day, for a quick snack between meals or in a rich and tasty salad. Perfect with a young red wine.
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients
Made with pasteurised cow's and sheep's MILK, Volterra salt, rennet and ferments, E 235 preservative treated on the surface, inedible rind.
Matured for 20-30 days.
Average nutritional values per 100 g of product:
energy 1266 kJ-305 kcal, fat 23.02 g, of which saturated 15.81 g, carbohydrates 1.90 g, of which sugars 0.4 g, protein 22.47 g, salt 0.82 g.
Tasting Notes:
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients
Made with pasteurized cow’s and sheep’s milk,
Volterra salt, rennet, and cultures.
Texture
Compact, white or slightly straw-colored.
Aging
20–30 days.
Average nutritional values per 100 g of product
Energy value: 1266 kJ / 305 kcal
Fat: 23 g
of which saturated fatty acids: 16 g
Carbohydrates: < 0.5 g
of which sugars: < 0.5 g
Protein: 22 g
Salt: 0.82 g
Tasting Notes:
Produced with fresh sheep’s milk, it is skillfully crafted by expert cheesemakers who guide it through its delicate process, giving it a compact and elastic texture. The thin rind encloses a magically balanced interior, making it perfect for preparing tasty afternoon snacks or, in summer, for enhancing fresh salads.
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients: Made with pasteurized SHEEP’S MILK, Volterra salt, rennet, and cultures.
Texture: Compact, white or slightly straw-colored
Flavor: Pleasant, full-bodied, and flavorful
Aging: Minimum 20 days
Average Nutritional Values per 100g of Product:
-
Energy: 1356 kJ / 326 kcal
-
Fat: 24.76 g
-
of which saturated fatty acids: 16.61 g
-
Carbohydrates: 2.14 g
-
of which sugars: 0.42 g
-
Protein: 23.73 g
-
Salt: 1.59 g
