Fossa di Sogliano cheese D.O.P. Whole "Pecorino"
Typology:
Pecorino, Whole Wheel
Weight:
1.2 Kg
Price:
€ 33.50 / Kg
We will compensate for small differences in weight ±, by varying the quantity of other products in the cart.
History:
The cheese maturing technique in the pits has very ancient origins:
the first documents concerning pits and hollowing techniques, in fact, date back to the fourteenth century and belong to the archives of the Malatesta family, owner of the territory.
The use of hollowing was generally linked to the need to keep the cheese during the autumn, as well as the desire to protect it from the raids of the soldiers.
Before the cheese was put into the pits, the pits were carefully prepared:
aired and sanitized with fire and smoke, the walls were covered with a layer of wheat straw, provided with a drain and a collection of fats, and closed with wooden lids.
The traditional period of burial was late August-September and the reopening of the pits took place on 25 November.
The fundamental reason for the cheese remaining in the pit in the autumn is very simple:
spring-summer was the period in which there was greater abundance of pasture, and therefore greater milk production;
therefore, there was a need to transform milk into cheese and to keep it for less productive periods.
Product description:
The Fossa di Sogliano Dop cheese is a typical local product, which receives its unmistakable flavor from aging in the pit.
The cheese paste is compact but unique is its herbaceous scent with a delicate and sweet taste at the first taste but which gradually turns towards an increasingly spicy tone.
Fossa di Sogliano Dop pecorino cheese, that is made from sheep's milk, is flavored, very tasty and intense.
It has the characteristic of being able to flavor a dish even if used in small quantities, and for this reason it is very appreciated and known.
In the whole type, it will be delivered vacuum-packed with label.
Tips & Pairings:
It is often used in flakes or grated on soups, passatelli and tortelloni, but another excellent combination is with caramelized figs, sweet honey or Balsamic Vinegar of Modena PGI.
In general, thanks to its strong flavor, it becomes the protagonist of every dish in which it is used: it is therefore very important to use balanced doses.
The right wine for Fossa di Sogliano Dop Pecorino cheese must be a soft but full-bodied red, like a Sangiovese Riserva; young wines should be avoided, because there is the risk of having an excessive acidity on the palate, given by the taste of the cheese and the tannic charge of the wine.
Etichetta:
Ingredienti & Allergeni:
Latte ovino, sale, caglio, Fermenti.
Conservazione:
Conservare in luogo fresco ed asciutto lontano da fonti di calore.
Valore Nutrizionale per 100 g:
Valore Energetico441 KcalGrassi37 gdi cui saturi26 gCarboidrati0,5 gdi cui zuccheri0,5 gProteine27 gSale1,5 g
