PASSIONE TOSCANA
Cacio di Caterina Caseificio Il Fiorino 2Kg
€130,00
Cacio di Caterina Caseificio Il Fiorino, Tasting notes:
Strikes you with aromas of medium vegetal intensity and notes of dried fruit, while the taste is firm, intense and prolonged, as you would expect.
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:
FIORINO
ROCCALBEGNA TUSCANY ITALY
PECORINO
CACIO DI CATERINA
AGED IN THE NATURAL CELLARS OF THE FIORINI FAMILY
Made with milk from the Maremma region
MILK ORIGIN ITALY
INGREDIENTS
Pasteurised sheep's milk, Volterra salt, rennet, lactic ferments Non-edible rind - Sold by weight Store in the refrigerator at max. + 4° C
Average nutritional values per 100 g
Energy: 1744 kJ 420 kcal Fat: 34.3 g of which saturated fatty acids 24.9 g Carbohydrates: <0.5 g of which sugars <0.5 g Protein 27.9 g Salt 0.6 g
Produced by CASEIFICIO IL FIORINO S.R.L. LOC. PAIOLAIO ROCCALBEGNA (GR) ITALY
Caseificio Il Fiorino
Cacio di Caterina Caseificio Il Fiorino 2Kg
Op voorraad
EXCELLENT
Rated 4.6/5 on
€130,00
Maremma
Cacio di Caterina Caseificio Il Fiorino, Tasting notes:
Strikes you with aromas of medium vegetal intensity and notes of dried fruit, while the taste is firm, intense and prolonged, as you would expect.
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:
FIORINO
ROCCALBEGNA TUSCANY ITALY
PECORINO
CACIO DI CATERINA
AGED IN THE NATURAL CELLARS OF THE FIORINI FAMILY
Made with milk from the Maremma region
MILK ORIGIN ITALY
INGREDIENTS
Pasteurised sheep's milk, Volterra salt, rennet, lactic ferments Non-edible rind - Sold by weight Store in the refrigerator at max. + 4° C
Average nutritional values per 100 g
Energy: 1744 kJ 420 kcal Fat: 34.3 g of which saturated fatty acids 24.9 g Carbohydrates: <0.5 g of which sugars <0.5 g Protein 27.9 g Salt 0.6 g
Produced by CASEIFICIO IL FIORINO S.R.L. LOC. PAIOLAIO ROCCALBEGNA (GR) ITALY
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