The maturation in the ziro with balsamic vinegar makes the pecorino "Aroma nell'Orcio" unique in taste and smell.
Pecorino di Pienza aged in crust Balsamic vinegar "Aroma nell'Orcio" Val d'Orcia It is a cheese produced with only sheep's milk and reaches a weight of about kg. 1,400 approx. Before processing, the milk is pasteurized at a temperature ranging between 70 and 72 ° C. The milk is transferred to special multi-purpose tanks from where the manufacturing process for obtaining the cheese begins. The salting of the cheese is always done by hand for a time of about 22-29 hours and constantly turned by hand to obtain a greater homogeneous absorption of the salt. At the end of this manufacturing process, the cheese is placed in special ripening cells. After about 60 days, the already semi-seasoned product is treated in rind with vegetable oil and balsamic vinegar to be then placed in special terracotta JARS where it rests for another 60 days. At controlled intervals, the product is cured by providing for its maintenance with the turning of the wheel to allow the cheese to better and homogeneously absorb the aroma due to aging. At the end of this elaborate and delicate process, the PECORINO REFINED IN CRUST BALSAMIC VINEGAR will leave an aftertaste on the palate which, at a first sour taste, will then leave a sweet fruity milk taste. Vacuum pack. Weight: 1.4 kg
The best effect you will get if you remove text and put background image
