PECORINO STAGIONATO PAGLIA E FIENO
Pecorino Paglia e Fieno is a Tuscan sheep’s aged between two and three months
The pecorino cheese is wrapped in hay and straw, which give it all those very characteristic blue-veined hints, improving its softness and maturity
This sheep’s milk cheese, produced by artisans in Tuscany with respect for raw materials and cheese-making tradition, results in a top-quality pecorino
PECORINO PAGLIA E FIENO: CHARACTERISTICS
With its characteristic rounded cylinder shape, this cheese matured in straw and hay is made exclusively from pasteurised sheep’s milk, rennet, milk enzymes and Volterra salt.
Thanks to this very special ripening technique, the rind of this pecorino is completely covered with straw and hay.
Pecorino takes on a straw-yellow colour and its softness is accentuated due to the greater moisture retained.
The pungent, strong flavour goes perfectly with any Tuscan cured meat, perhaps accompanied by a good glass of red wine.
PECORINO STAGIONATOR PAGLIA E FIENO: AN ANCIENT TRADITION
The birth of sheep’s milk cheese matured in straw and hay derives in ancient times from the need to store cheese and generally all surplus cheese production.
Wrapping sheep’s milk cheese in straw and hay not only protected it from insects, but also from mould and all kinds of fungus.
Although modern technology means that this ancient technique is no longer used, pecorino matured in straw continues to be produced today.
But what makes this Tuscan pecorino special ?
The hay and aromatic herbs that envelop this mature pecorino give it a very intense and unmistakable aroma and taste.
In addition, the presence of hay retains moisture within this Tuscan pecorino, giving it a great softness on the palate
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Pecorino Paglia e Fieno is shipped in special food-grade polystyrene boxes to ensure proper preservation.
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Pasteurised sheep’s milk, Volterra salt, rennet, ferments, surface-treated hay and straw.
Store at +2° to +10° C.