It’s a very versatile and delicate Pecorino, suitable for matching with important red wines or an excellent combination with sparkling wines. Great eaten by itself with Tuscan bread, but interesting in combinations with fresh or processed fruits, such as pickles or compotes. Honey, if not too sweet, is ideal with this type of cheese.
Pecorino Maschio Volterrano
When speaking of Pecorino Maschio (male), we speak of a champion! In fact, the “Maschio”, on September 3, 2005 participated in the contest for the best organic cheese, organized by Biocaseus in collaboration with ONAF (National Organization of Cheese Tasters), AIAB (Italian Association for Organic Agriculture) Piemonte, Slow Food and Città del Bio, and got the second prize.
To obtain this type of cheese, the milk is heated up to a temperature of about 40 ° C, after which the lactic ferments and the rennet are added. The cheese mass is cut with the “spino” until obtaining lumps the size of a grain of rice. It is left to rest for a short period before transferring the curd in the cylindrical shape molds. The derivative is then inserted into the machine called “cassone” for the “stewing” process which lasts about 4/5 hours at a constant temperature of about 35 ° C, where the cheese is revolved every hour. Once the stewing is over, the cheese is manually salted with fine salt.
You can define “Pecorino Maschio” only the cheese that reaches maturation for at least 8 months.
raw organic whole ovine milk, selected cow milk ferments, animal rennet and salt.
The shape: cylindrical, with flat facets and straight edges.
The edge height: about 10 cm
Diameter of the facets: approximately 20 cm.
The weight: varies from 2,80 kg to 4,00 kg.
The crust: smooth, ranging in colour from light brown to dark brown if more seasoned. On the surface is treated with organic extra virgin olive oil.
Cheese dough: compact, pale yellow more or less intense, just a few of very small holes, the structure is fragile, high-melting, it denotes the presence of tyrosine crystals.
Storage temperature: +4°C/+10°C Shelf life: 18 months
Fat in dry matter: 12,20% Proteins (Nx6,25): 21,80%
Maturing: more than 8 months
The smell: intense of boiled milk, butter, broth (meat soup), seasoned herbal, flowers, honey.
The taste and flavour: savoury and succulent. Persistent and complex dried fruit and flowers, balanced and intriguing cheese.