The TUSCAN PECORINO, is a cheese with protected denomination of origin (DOP) “Q. S. Protetta”.
It is a mature cheese of whole MILK of SHEEP of the region of Tuscany and other neighboring communes. It is made by Sardinian emigrants that were located in the south of Tuscany.
Features: Your healing depends on your destination either as a table cheese or grate cheese. The most cured cheeses are called “Stagionato”, they are brittle but harder. Delicious taste of walnut and butter.
The frescoes and the semi-cured ones (Semi-Stagionato), are:
Smoother (greasy) texture.
Delicately flavored with milk or cream.
Soft or semi-hard Pasta.
In the south they are used to add other ingredients like small sheets of red peppers (peppers), black pepper in grain, truffle (black or white) finely chopped or arugula.
When you go to buy the product to the supermarket you should take into account,
- Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
- Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
- Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
- Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
- Buy the product at the end of the market, so that the cold chain is not interrupted.
Table of cheeses, pasta, salads and gratins.
The Pecorino Stagionato with pears and walnuts with honey, is a typical dessert in Italy.
It is also used to grate with pasta.
Keep it well covered in its original packaging.
Follow the instructions of the preserves printed on the product packaging (specifications). Stored in the right conditions for up to 3 months.
In the refrigerator keep dairy products away from meats, fish, vegetables and fruits, to avoid “cross contamination”.
It must be remembered that the “useful life” of the product depends on its state at the time of purchase and its subsequent storage and maintenance.
3 months approx.
–The cheese the less portioning it is, lasts longer because it has less surface exposed to the air.
-Remove from the refrigerator at least 30 minutes before serving because at room temperature, its organoleptic qualities are better appreciated (flavor, texture, aroma and colour).
-If a piece of mature cheese develops mold, you must cut the piece with mold with half an inch (1.5 cm) more around, and eat the cheese as soon as possible.
Nutrients and properties: see Cheeses
-periodically check the condition of the product in order to be able to consume it in time.