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Pecorino Semistagionato

The semi-mature pecorino is one of the classics of Il Fiorino “signed” by the founder Duilio Fiorini. In Maremma it is nicknamed “passoccio” because it is a traditional half-ripened cheese. It ages in the cell for at least 45 days, a fundamental period to acquire those typical notes that emerge upon tasting: balanced, savoury, round flavour and medium intense aromas with herbaceous and animal notes.

Characteristics

Country

Region

Producer

Appearance

Cylindrical shape of approximately 16 cm in diameter.
It has a straight heel and a well-defined and regular rind. Compact and well soluble paste.

Taste

Savoury, Rounded and balanced, long-lasting.

Seasoning

In a refrigerated cell for 45 to 60 days.

Suggestion for use

Ideal as a second course, either accompanied with seasonal vegetables or fresh fruit. Perfect to pair with pears.

Wheel size

2 KG