Caseificio Cugusi
Caseificio Cugusi：受賞歴を誇るペコリーノ・ディ・ピエンツァ
トスカーナの乳製品の真髄を体験してください Caseificio Cugusi、〜の中心にある、伝統と自然が出会う歴史ある農場 ヴァル・ドルチャ （ユネスコ世界遺産）。自家所有の200-hectareの牧草地で採れた生乳のみを使用し、Cugusi家は世界的に名高い ペコリーノ・ディ・ピエンツァ、夜明けから始まる綿密なfarm-to-tableの工程に従って。
牧草地からギャラリーへ、職人技が息づくクラフトマンシップ
At Caseificio Cugusiでは、品質を決して急ぐことはありません。生産サイクルは、本物のイタリア職人技の証です。
-
毎日搾りたて 午前5時に工程が始まり、そのわずか1時間後に低温殺菌を開始し、ミルクの花のような香りを保ちます。
-
伝統的な熟成： } モミ材の板材、完璧な通気と食感の形成を確実にするため、毎日丁寧に手で回しています。
-
伝統技法: それぞれの皮は、オリーブオイルの搾りかすからトマトの保存処理に至るまで、古来の保存方法の物語を語っています。
上質なトスカーナ産羊乳チーズの詰め合わせ
The Cugusiコレクションは、異なる熟成期間と技法を通じた感覚の旅を提供します。
-
新鮮なペコリーノ（フレスコ）： 15日間だけ熟成させた、やわらかくミルキーな食感と繊細な風味が特長です。
-
半熟成（セミスタジオナート）： 3か月熟成。クラシックな黄色の外皮、または伝統的な赤い外皮（トマトで処理）からお選びいただけます。
-
熟成リゼルヴァ（スタジオナート）: 少なくとも7か月熟成させた、大胆で複雑なチーズ。ダークで濃厚な仕上がりにするため、オリーブオイルのかすを手で擦り込んでいます。
-
特製発酵食品 希少なセレクションを、〜に従って発酵された 古代トスカーナの伝統、独自で忘れられない風味を提供します。
なぜCugusi Pecorinoを選ぶのか？
Caseificio Cugusi は単なる生産者ではありません。彼らは 味の職人たちそのため、羊が食べる牧草から最終熟成庫に至るまで、サプライチェーン全体を管理することで、疑いのない純粋さと上質な風味を備えたチーズを保証しています。プロ仕様のチーズボードを作る場合でも、ピエンツァの本物の味わいを求める場合でも、Cugusiはそのゴールドスタンダードを体現しています。 イタリア産シープチーズ.
家でVal d’Orciaの味わいをお楽しみください。今すぐCaseificio Cugusiコレクションをお買い求めください。
2個の商品
並べ替え：
2個の商品
2個の商品
Fresh Pienza cheese Caseificio Cugusi , Tasting notes:
A fresh cheese made from a mixture of sheep's and cow's milk, the rind is white in colour and the texture of the paste is tender with a mild and delicate flavour reminiscent of the taste of fresh milk.
Label:
Ingredients: pasteurised sheep's milk, rennet, lactic ferments, salt. Surface treated with preservative E 203. Non-edible rind.
Milk origin: Italy
Produced with milk from the Cugusi farm in Pienza and the Val d'Orcia.
Caseificio Cugusi Silvana s.r.l. S.S. per Pienza via della boccia, 8 Montepulciano Siena
Average nutritional value per 100g of product:
energy 1407kj-340kcal, fat 29.1g of which saturated 21g, carbohydrates 3.1g of which sugars 2.1g, protein 16.3g, salt 1.1g
Caseificio Cugusi:
The farm only uses its own milk from pastures extending over 200 hectares in the Val d’Orcia area, the first milking takes place at around 5 a.m. and the pasteurisation process begins at 6 a.m. Production is carried out with the utmost care and attention at every stage, which allows the farm to produce a cheese of unquestionable quality and fine taste. The maturing process takes place on fir wood planks, turning the cheeses daily. The company mainly produces three types of cheese: fresh cheese, which takes no more than 15 days to mature and has a soft texture and a light skin; semi-matured cheese, which matures for 3 months and has either a yellow skin or a red skin (if treated with tomato conserve); and finally, matured cheese, which requires at least 7 months of maturing and is characterised by a dark-coloured skin treated with olive oil grounds, these are only the macro-categories of cheeses produced by these artisans of taste, in fact their products also feature various cheeses fermented according to ancient traditions and other types of cheese that require special processing to guarantee unique tastes
Semi-mature Pecorino di Pienza Caseificio Cugusi , Tasting notes:
Pecorino with a soft and compact white paste, the flavour is delicate but unique, which has led this pecorino to be recognised all over the world
Label:
Ingredients: pasteurised sheep's milk, rennet, lactic ferments, salt. Surface treated with preservative E 203. Non-edible rind.
Milk origin: Italy
Produced with milk from the Cugusi farm in Pienza and the Val d'Orcia.
Caseificio Cugusi Silvana s.r.l. S.S. per Pienza via della boccia, 8 Montepulciano Siena
Average nutritional value per 100g of product:
energy 1862kj-453kcal, fat 36.2g of which saturated 21.2g, carbohydrates 3.9g of which sugars 1.1g, protein 28g, salt 2.3g
Caseificio Cugusi:
The farm only uses its own milk from pastures extending over 200 hectares in the Val d’Orcia area, the first milking takes place at around 5 a.m. and the pasteurisation process begins at 6 a.m. Production is carried out with the utmost care and attention at every stage, which allows the farm to produce a cheese of unquestionable quality and fine taste. The maturing process takes place on fir wood planks, turning the cheeses daily. The company mainly produces three types of cheese: fresh cheese, which takes no more than 15 days to mature and has a soft texture and a light skin; semi-matured cheese, which matures for 3 months and has either a yellow skin or a red skin (if treated with tomato conserve); and finally, matured cheese, which requires at least 7 months of maturing and is characterised by a dark-coloured skin treated with olive oil grounds, these are only the macro-categories of cheeses produced by these artisans of taste, in fact their products also feature various cheeses fermented according to ancient traditions and other types of cheese that require special processing to guarantee unique tastes