I pisani cheese

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  • Country Origin: Italy
IMAGE 1- Acciaiolo Scodellato Pure Sheep Its name comes from the locality where the dairy is set. It is a high quality fresh cheese, appreciated for its particular bowl shape formed during its production by using a special mould. The ripening phase is rather short; the crust is very thin and of a light yellow colour. / IMAGE 2- Pisanello Pure Sheep The twin brother of Buon Pisano, it is distinguished by the treatment of the crust with tomato paste, the ancient local technique used to preserve products naturally using the acidity of the tomato to prevent mould growth. / IMAGE 3- Buon Pisano Pure Sheep A traditional medium maturation pecorino, it has a compact texture and an opaque white colour. Its intense flavour is pleasantly like that of fresh milk. Particularly recommended as a classic table cheese. Limited production in autumn / IMAGE 4- Pecorino Chianti delle Colline Pisane A traditional medium maturation pecorino, it has a compact texture and an opaque white colour. Its intense flavour is pleasantly like that of fresh milk. Particularly recommended as a classic table cheese. Limited production in autumn / IMAGE 5- Fresco Sapore Chianti delle Colline Pisane A medium ripening pecorino with a white and compact, slightly chalky texture. It is named after the area where the dairy is located: the municipality of Fauglia, part of the area called “Chianti delle Colline Pisane”. During the maturation process, the rind receives a series of treatments with olive oil grounds, which colours the crust a mottled brown. / IMAGE 6- Pecorino Transumanza Raw Milk Unpasteurized milk pecorino of medium ripening, it is obtained from the freshest raw materials selected from our best sheds. The milk’s special characteristics give the texture a delicate pearl white colour, and the perfumes and the aroma are those of fresh raw milk. / IMAGE 7- Pecorino lo Scudo di Fauglia A rather long ripening characterizes this pecorino, which is made only with sheep milk. The texture is compact, pearl white and chalky; this differentiates pecorino Fauglia from all the other products made by the Caseificio Busti. The crust is brown because of the external treatment with olive oil grounds. It is also available the half form with the characteristic traversal cutting which made this pecorino easy and perfect to chunk, ideal for appetizer and parties. / IMAGE 8- Pecorino Transumanza It differs from its “elder brother” in its smaller size of 1 Kg and in the producing technique with pasteurized milk, enabling continuity of production, which may, however, be reduced in autumn. Usually it has a short ripening; the texture is compact and the colour is pale-yellow. / IMAGE 9- Marzolino Chianti delle Colline Pisane Marzolino Chianti delle Colline Pisane is a typical Tuscan cheese characterized by its trapezoidal shape and is placed in the special family of products that have to be protected. The cheese has a tender consistency and a sweet taste; the rind is treated with tomato paste, which helps to prevent mould growth and gives it its characteristic red colour.