Caseificio Cugusi
Caseificio Cugusi: Prisbelönt Pecorino di Pienza
Upplev toppen av det toskanska mejerihantverket med Caseificio Cugusi, en historisk gård där tradition och natur möts i hjärtat av Val d’Orcia (ett UNESCO-världsarv). Med endast råmjölk från sina egna 200-hektar stora beten producerar familjen Cugusi den världsberömda Pecorino di Pienza, enligt en noggrann gård-till-bord-process som börjar i gryningen.
Hantverkskunnande från Betesmark till Galleri
Hos Caseificio Cugusi skyndas kvaliteten aldrig fram. Produktionscykeln är ett bevis på äkta italienskt hantverk:
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Daglig färskmjölkning: Processen börjar kl. 5.00, och pastöriseringen inleds bara en timme senare för att bevara mjölkens blomstriga aromer.
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Traditionell mognad: Varje osthjul lagras på granplankor, varsamt handvända varje dag för att säkerställa perfekt luftning och utveckling av texturen.
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Traditionella metoder: Från behandling med olivpressrester till tomatkonservering berättar varje skorpa en historia om urgamla konserveringsmetoder.
Ett urval av fina toskanska fårostar
Cugusis kollektion erbjuder en sinnlig resa genom olika lagringstider och tekniker:
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Färsk Pecorino (Fresco): Lagrad i bara 15 dagar, med mjuk, mjölkig textur och delikat smak.
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Halvlagrad (Semistagionato): Lagrad i 3 månader, finns med klassisk gul skorpa eller den traditionella röda skorpan (behandlad med tomat).
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Lagrad Riserva (Stagionato): En djärv, komplex ost som lagrats i minst 7 månader, handgnuggad med olivpressrester för en mörk, intensiv finish.
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Specialfermenteringar: Upptäck sällsynta utvalda ostar fermenterade enligt forntida toskanska traditioner, med unika och oförglömliga smakprofiler.
Varför välja Cugusi Pecorino?
Caseificio Cugusi är inte bara en producent; de är Smakens hantverkare. Genom att kontrollera hela leveranskedjan—from gräset fåren äter till det slutliga lagringsrummet—garanterar de en ost av otvetydig renhet och fin smak. Oavsett om du sätter ihop en professionell ostbricka eller söker den autentiska smaken av Pienza, representerar Cugusi guldstandarden för Italiensk fårost.
Ta med smakerna från Val d’Orcia hem till dig. Handla Caseificio Cugusi-kollektionen nu.
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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