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Odkryj najlepsze półdojrzałe pecorino z Toskanii, sery o zrównoważonym smaku, które łączą w sobie kremowość świeżych i dojrzałych serów.
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✅Doskonałe dojrzewanie zapewniające równowagę słodyczy i smaku.
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9 produktów
9 produktów
Semistagionato del Fiorini Caseificio Il Fiorino, Tasting notes:
Medium intense with hints of butter, cooked milk and whey. Well-balanced flavour and sweetness. The paste is tender and well soluble.
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.
Notatki degustacyjne:Pecorino o miękkiej i zwartej białej masie, o delikatnym, ale niepowtarzalnym smaku, dzięki czemu ten ser pecorino jest rozpoznawalny na całym świecie.
Półdojrzały Pecorino di Pienza Caseificio Cugusi:Pasteryzowane mleko owcze, sól, podpuszczka, enzymy mleczne, powierzchnia pokryta koncentratem pomidorowym.
Caseificio Cugusi:Gospodarstwo wykorzystuje wyłącznie własne mleko pochodzące z pastwisk o powierzchni ponad 200 hektarów w regionie Val d'Orcia. Pierwsze dojenie odbywa się około godziny 5 rano, a proces pasteryzacji rozpoczyna się o godzinie 6 rano. Produkcja odbywa się z najwyższą starannością i dbałością na każdym etapie, co pozwala gospodarstwu wytwarzać ser o niekwestionowanej jakości i doskonałym smaku. Proces dojrzewania odbywa się na deskach z drewna jodłowego, a sery są codziennie obracane. Firma produkuje głównie trzy rodzaje serów: ser świeży, który dojrzewa nie dłużej niż 15 dni i ma miękką konsystencję oraz jasną skórkę; ser półdojrzały, który dojrzewa przez 3 miesiące i ma żółtą lub czerwoną skórkę (jeśli jest pokryty koncentratem pomidorowym); oraz ser dojrzały, który dojrzewa co najmniej 7 miesięcy i charakteryzuje się ciemną skórką pokrytą oliwą z oliwek. Są to tylko główne kategorie serów produkowanych przez tych rzemieślników smaku. W rzeczywistości ich produkty obejmują również różne sery fermentowane zgodnie ze starożytnymi tradycjami oraz inne rodzaje serów, które wymagają specjalnego przetwarzania, aby zagwarantować niepowtarzalny smak.
Zi Loriano semi-matured pecorino cheese Tasting Notes:
semi-mature semi-soft cheese, enveloping and delicate taste
Label:
Ingredients: Pasteurised sheep's milk, lactic ferments, rennet, salt
Average nutritional values per 100 g of product:
energy 1516 kJ-366 kcal, fat 29.9 g of which saturated 22.65 g, carbohydrates 4.5 g of which sugars 0.25 g, protein 19.6 g, salt 1.96 g
milk origin Italy
store in a cool place
Quadalti Farm
Headquarters and transport: Loc. Arcille n.38A int. 1/2/3 Campagnatico (GR)
Caseificio Quadalti
The Quadalti farm was founded in 1929 in the heart of the Tuscan Maremma and is family-run. The company has developed over the years with the purchase of plots of land, cultivating around 200 hectares to date. Crops are based on the cultivation of cereals, fodder and pastureland to feed the sheep. Today, the farm raises a total of 2000 free-stall Sardinian dairy sheep. The sheep are fed an accurate and balanced diet using their own fodder and cereals, thus guaranteeing the production of high quality milk. In 2000, the farm evolved with the addition of a dairy, transforming milk into dairy products and various types of cheeses made from Maremma sheep.
Pecorino Seggianino Caseificio Seggiano, Tasting notes:
The taste is sweet, but well marked despite its young age. Very versatile in use and combinations.
Label:
Ingredients: Sheep milk, selected milk enzymes, rennet, salt. Non-edible rind, average nutritional values per 100 grams of product: energy value 1797kj-434kval, fat 36g of which saturated fatty acids 26g, carbohydrates 1,3g of which sugars 1g, protein 25g, salt 1,3g
Store in the refrigerator between 2° and 8°C.
Product manufactured and packaged by Caseificio Seggiano srl Stabilimento Via Privata snc 58038 Seggiano GR.
Caseificio Seggiano
The work of Caseificio Seggiano has ensured that the precious traditions of cheese making have not been lost. A range of cheeses with the flavor of the past, produced with an artisanal method handed down from father to son, which preserves the precious teachings while remaining in step with the times and constantly making improvements to achieve the perfect combination of past and present, tradition and innovation, craftsmanship and a production increasingly broad and attentive to consumer tastes. Some essential phases of the production cycle are still carried out completely by hand, such as dry salting, turning and crust treatments of the various products. The most innovative technologies have taken over in the renewal of the washing phases, in the pasteurization of the milk and in the sterilization of the environments with the use of avant-garde instruments, to the benefit of the quality of the final product without renouncing the artisan workmanship that has always distinguished the Seggiano dairy. The raw materials and craftsmanship of the dairy make their cheeses unique and inimitable, all produced with milk from the area.
Lactose-free Pecorino Caseificio Manciano, Tasting notes:
Pecorino created to allow lactose-intolerant consumers not to give up the pleasure of fresh cheese. This product is in fact made from lactose-free milk, where the lactose has been broken down into glucose and galactose, easily assimilated sugars. It is a soft sheep's milk cheese with a very mild flavour given by the high quality milk from which it is made.
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
Lactose-free Pecorino
Lactose-free sheep's cheese
Contains glucose and galactose as a result of the breakdown of lactose
Ingredients: Pasteurised sheep's milk, salt, rennet, selected lactic ferments
Milk origin: Italy
Non-edible rind
Soc. Agr. Coop. Manciano GR Loc. pian di crignano
Average nutritional values per 100g of product:
Energy 1678kj-405kcal, fat 35g of which saturated fatty acids 24g, carbohydrates 0g of which sugars 0g, protein 23g, salt 1.1g
Lactose Less than 0.1g/100g
Pecorino Pascoli di Maremma Podere Paterno, Tasting notes:
fresh and sweet, excellent aroma of fresh milk
Ingredients:
raw milk cheese, Ingredients: sheep’s milk, rennet, salt, tomato concentrate.
Podere Paterno
In the Podere Paterno, located in a hilly area of the Val di Cornia rich in olive groves, graze the flock (more than a thousand head of sheep) that provides excellent milk from which a wide variety of cheeses are made. All this is possible thanks to an ancient tradition that has been handed down for three generations. The farm is part of the Geothermal Park of the Biancane and is part of the Renewable Energy Food Community as it uses geothermal heat in the various stages of production. It has always been committed to producing sheep's milk cheeses of the highest quality made exclusively from milk produced by its own herds
Notatki degustacyjne:Świeża nuta warzywna nadaje temu serowi naprawdę oryginalny smak. Ser ma zwartą konsystencję i dobrze się rozpuszcza, ma okrągły i zrównoważony smak z nutami warzywnymi, średnio intensywny i trwały zapach z nutami ziołowymi. Trwały, z nutami ziołowymi i zwierzęcymi.
Caseificio Il FiorinoMleczarnia Caseificio Fiorino znajduje się w miejscu o niezwykłym uroku i wartości historycznej, średniowiecznej wiosce Roccalbegna na zboczach góry Amiata. Mleko używane do produkcji naszych serów pochodzi wyłącznie z wybranych lokalnych gospodarstw w sąsiednich gminach: Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico i Grosseto. Po przeprowadzeniu wewnętrznej analizy dokonuje się selekcji na podstawie właściwości mleka i rodzaju sera, który ma zostać wyprodukowany. Celem jest osiągnięcie najwyższej jakości niezależnie od wydajności. Każdy etap przetwarzania jest wykonywany ręcznie przez doświadczonych serowarów. Sery Pecorino Toscano są co roku nagradzane w najważniejszych światowych konkursach.
Składniki:ekologiczne pasteryzowane mleko owcze, sól z Volterra, podpuszczka roślinna (cynara cardunculus), enzym mleczny Wartości odżywcze na 100 gramów produktu: ENERGIA 1666 kJ / 402 kcal, TŁUSZCZE 34 g, w tym kwasy tłuszczowe nasycone 22 g, WĘGLOWODANY < 0,5 g, w tym cukry < 0,5 g, BIAŁKA 24 g, SÓL 1,7 g, WAPŃ (jako Ca) 928 mg, ŻELAZO (jako Fe) < 1, WITAMINA A 0,20 mg, FOSFOR 580 mg, WILGOTNOŚĆ 30, CHOLESTEROL 95 mg, TŁUSZCZ W SUCHEJ MASIE 49 %.
Raw Milk Pecorino Semistagionato "Slow Food Presidium" La Valle Degli Ulivi
€18,50
Cena jednostkowa zaRaw Milk Pecorino Semistagionato "Slow Food Presidium" La Valle Degli Ulivi
€18,50
Cena jednostkowa za
Raw Milk Pecorino Semistagionato "Slow Food Presidium" La Valle Degli Ulivi:
Raw milk sheep's milk cheese handcrafted for a Natural product,
Healthy and Genuine at KM zero , only the milk of their sheep raised in a semi-wild state with feed from natural pastures and grains exclusively produced on the farm is used.
Ingredients:
Milk, rennet and salt ( without gluten-allergens: Milk )
La Valle Degli Ulivi
Valle degli Ulivi was founded in 2009 by the Passalacqua family, thanks to the love for their work that has taken the road of transformation in respect of the Maremma tradition, working exclusively the milk of their flock to make a Good Pecorino 0 km.
Pecorino Semistagionato Podere Paterno, Tasting notes:
The Pecorino Semistagionato Podere Paterno is a delicious raw sheep’s milk cheese. Fresh milk milked (raw) is harvested and transferred to the premises of the dairy, not suffering in this way long transport, keeping intact freshness and flavor.
Ingredients:
raw milk cheese, ingredients: sheep’s milk, rennet, salt.
Podere Paterno
In the Podere Paterno, located in a hilly area of the Val di Cornia rich in olive groves, graze the flock (more than a thousand head of sheep) that provides excellent milk from which a wide variety of cheeses are made. All this is possible thanks to an ancient tradition that has been handed down for three generations. The farm is part of the Geothermal Park of the Biancane and is part of the Renewable Energy Food Community as it uses geothermal heat in the various stages of production. It has always been committed to producing sheep's milk cheeses of the highest quality made exclusively from milk produced by its own herds
