IMAGE 1- Il Pecorino Toscano DOP Aged 140 g Net Weight
Its peculiarities are: the small size and the packaging that doesn’t alter its organoleptic characteristics but enhance the white opaque’s color of the paste.
/ IMAGE 2- Il Pecorino Toscano DOP 140 g Net Weight
The Pecorino Toscano DOP slice of 140 g net weight has been presented for the Expo 2015. Its peculiarities are: the small size and the packaging that doesn’t alter its organoleptic characteristics but enhance the white opaque’s color of the paste.
/ IMAGE 3- Pecorino Pascoli di Maremma
Pecorino Pascoli Maremma is a medium-aged cheese. The paste is white and chalky, while the crust is treaten with extra virgin olive oil, tomato paste and ground black pepper, which gives it the characteristic dark red color. It is produced exclusively with ewe’s milk from selected farms located in the Tuscan Maremma.
/ IMAGE 4- Il Pecorino Toscano DOP Aged
The DOP Aged Tuscan Pecorino Cheese is produced with only Consortium-of-Tuscan-DOP-Pecorino-Cheese selected milk. Its quality is endorsed by Mi.P.A.A.F.T. Authorized Control Body. Its peculiar producing, in addition to the aging period this cheese spends in Busti’s cave, give this product an unique structure and a flavor complex that will take you right to the tuscan dairy tradition roots.
/ IMAGE 5- Pascoli di Pienza e Val d’Orcia
The production is linked to the availability of the milk from the sheds, located in the territory of Val D’Orcia. It is characterized by a rather short ripening, a tender texture and a sweet taste. The pecorino Pascoli di Pienza is UNI EN ISO 22005:2008 certified, the traceability guaranteeing the history of every product batch thanks to a computerized traceability system that follows the milk’s path, starting from the collection. Scanning the QR code with a smartphone, the consumer can retrace the characteristics of the sheds and the milk.
/ IMAGE 6- Pascoli di Pienza e Val d’Orcia Aged
Made with ewe’s milk from herds in the area of Val D’Orcia, rich in perfumed herbs that gives the milk a special aroma. This pecorino is
UNI EN ISO 22005:2008 certified, as for the “red” Pascoli di Pienza e Val D’Orcia.
The difference is the producing method, the medium-long ripening,
the size and the crust treatment with olive oil grounds, which gives it
the typical mottled brown colour.
/ IMAGE 7- Pascoli di Siena Aged
This pecorino is produced with ewe’s milk from the municipality of Siena, from which it takes its name. The texture is pearl white and slightly chalky; the rind is treated with
/ IMAGE 8- Pecorino del Parco Raw Milk
A strong, clean, flavourful pecorino made with raw milk from the herds of Migliarino – San Rossore – Massaciuccoli National Park. The ewes of these herds are mostly of the Massese race, reared according to traditional rules against mass livestock farming.
The texture is slightly chalky.
/ IMAGE 9- Il Pecorino Toscano DOP
It has a soft form and benefits from a medium maturation time. It is produced with milks that conform to the Consortium of Tuscan P.D.O. Pecorino producers criteria and certified by the Authorized Monitoring Body MiPAAFT. The form has an opaque white colour, is slightly chalky and is most invitingly tasty. During the maturation process, the cheese receives a series of treatments with olive oil grounds, which colours the crust a mottled brown.