PASSIONE TOSCANA
Cacio di Giove Caseificio Il Fiorino 1Kg
€77,00
Cacio di Giove Caseificio il Fiorino, Tasting notes:
Cacio di Giove is a aged pecorino cheese that strikes a perfect balance between two of our region’s finest ingredients: the finest milk from the pastures surrounding our dairy and saffron stigmas from the Maremma. These two ingredients give this cheese a unique character, where the sweetness of the milk and the delicate flavor of the saffron blend together perfectly
Flavor: Sweet and perfectly balanced with the aromas of saffron.
Aging: Cacio di Giove is aged in a climate-controlled room for at least 120 days.
Fun fact: The purest Maremma saffron is a traditional Tuscan product that has been cultivated since Roman times; it is sold in stigmas to guarantee its absolute purity.
Caseificio Il Fiorino
The Caseificio Fiorino dairy is located in a place of extraordinary charm and historical value, the medieval village of Roccalbegna on the slopes of Mount Amiata. The milk used to produce our cheeses comes exclusively from selected local farms in the neighboring municipalities: Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico, and Grosseto. After internal analysis, a selection is made based on the characteristics of the milk and the type of cheese to be made. The aim is to achieve the highest quality regardless of yield. Each processing step is carried out by hand by experienced cheesemakers. In fact, their Pecorino Toscano cheeses are awarded every year in the most important global competitions.
Label:
pasteurised sheep’s milk, Volterra salt, rennet, milk enzymes, average nutritional values per 100 grams of product: ENERGY 1666 kJ / 402 kcal, FATS 34 g, Of which saturated fatty acids 22 g, CARBOHYDRATES 0 g, Of which sugars 0 g, PROTEINS 24 g, SALT 1,7 g, CALCIUM (as Ca) 700 mg, IRON (as Fe) <1, VITAMIN A 0.20 mg, PHOSPHORUS (as P) 580 mg, MOISTURE 34 %, CHOLESTEROL 85 mg, FAT IN DRY MATTER 52 %.
inedible crust
Made with milk from the Maremma region
Produced by Caseificio Il Fiorino Srl, Loc. Paiolaio, Roccalbegna, Italy
Store in the refrigerator between 4°C and 8°C.
Caseificio Il Fiorino
Cacio di Giove Caseificio Il Fiorino 1Kg
In magazzino
EXCELLENT
Rated 4.6/5 on
€77,00
Maremma
Cacio di Giove Caseificio il Fiorino, Tasting notes:
Cacio di Giove is a aged pecorino cheese that strikes a perfect balance between two of our region’s finest ingredients: the finest milk from the pastures surrounding our dairy and saffron stigmas from the Maremma. These two ingredients give this cheese a unique character, where the sweetness of the milk and the delicate flavor of the saffron blend together perfectly
Flavor: Sweet and perfectly balanced with the aromas of saffron.
Aging: Cacio di Giove is aged in a climate-controlled room for at least 120 days.
Fun fact: The purest Maremma saffron is a traditional Tuscan product that has been cultivated since Roman times; it is sold in stigmas to guarantee its absolute purity.
Caseificio Il Fiorino
The Caseificio Fiorino dairy is located in a place of extraordinary charm and historical value, the medieval village of Roccalbegna on the slopes of Mount Amiata. The milk used to produce our cheeses comes exclusively from selected local farms in the neighboring municipalities: Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico, and Grosseto. After internal analysis, a selection is made based on the characteristics of the milk and the type of cheese to be made. The aim is to achieve the highest quality regardless of yield. Each processing step is carried out by hand by experienced cheesemakers. In fact, their Pecorino Toscano cheeses are awarded every year in the most important global competitions.
Label:
pasteurised sheep’s milk, Volterra salt, rennet, milk enzymes, average nutritional values per 100 grams of product: ENERGY 1666 kJ / 402 kcal, FATS 34 g, Of which saturated fatty acids 22 g, CARBOHYDRATES 0 g, Of which sugars 0 g, PROTEINS 24 g, SALT 1,7 g, CALCIUM (as Ca) 700 mg, IRON (as Fe) <1, VITAMIN A 0.20 mg, PHOSPHORUS (as P) 580 mg, MOISTURE 34 %, CHOLESTEROL 85 mg, FAT IN DRY MATTER 52 %.
inedible crust
Made with milk from the Maremma region
Produced by Caseificio Il Fiorino Srl, Loc. Paiolaio, Roccalbegna, Italy
Store in the refrigerator between 4°C and 8°C.
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