Pecorino di Pienza aged in a crust Aroma balsamic vinegar in a Val d'Orcia jar 1.4 kg

Pecorino di Pienza aged in a rind Balsamic Vinegar "Aroma nell'Orcio" Val d'Orcia This cheese is made exclusively from sheep's milk and weighs approximately 1,400 kg. Before processing, the milk is pasteurized at a temperature between 70 and 72°C. The milk is transferred to special multipurpose vats where the cheesemaking process begins. The cheese is salted by hand for approximately 22-29 hours and is constantly turned by hand to ensure even salt absorption. At the end of this process, the cheese is placed in special maturation rooms. After approximately 60 days, the semi-mature product is treated with vegetable oil and balsamic vinegar in the rind and then placed in special terracotta jars where it ages for another 60 days. At a controlled rate, the product is cared for by turning the wheel to allow the cheese to better and more evenly absorb the aromas resulting from the aging process. At the end of this elaborate and delicate process, the PECORINO AGED IN A BALSAMIC VINEGAR CRUST leaves an aftertaste on the palate that begins with a tart taste, then evolves into a sweet, fruity, milky flavor. Vacuum-packed. Weight: 1.4 kg