PECORINO TOSCANO
Product description
Organic milk sheep, a pasta tender or semi-hard cooked and consistency characteristic (mantecata), short - and long seasoning if it is used at the table or grated, cylindrical in shape with flat faces barefooted slightly convex . The entire Region Region of Tuscany and contiguous municipalities in the regions of Umbria and Lazio, a delineanti continues.
History and origin of the product
Cheese, of ancient origin, whose presence since Etruscan era is the subject of numerous historical, has spread over the centuries in the area called "sea", mainly located in the Tuscany region. Traditionally the product was designated with names related to geographical origin, or with more general heading of "Tuscan". Over time, the characteristics substantially common, it was configured as a unique standard production, is a designation etymological prevailing on the historical and geographical matrix.
Method of production
The pulp, produced from sheep's milk with added calf rennet, is subject to firing, breaking up to determine granules curd size of a hazelnut, for the type of pasta "tender", or a grain of corn for the type paste "semi-hard" and, therefore, a pressing and salting, followed by a period of maturation of variable length depending on the location of gourmet cheese. Relationship to the geographical environment for natural factors, include the special characteristics of areas intended for sheep, even in the wild, using natural grassland, rich in spontaneous essences that give special quality milk for the cheese. For human factors, in addition to economic significance historically found, it indicates that companies pastoral concerned are characterized by sociological aspects related to the exploitation of so-called marginal territories, otherwise destined for a gradual abandonment and depletion of natural resources.
Informations from the website: mybestlife.com
Organic milk sheep, a pasta tender or semi-hard cooked and consistency characteristic (mantecata), short - and long seasoning if it is used at the table or grated, cylindrical in shape with flat faces barefooted slightly convex . The entire Region Region of Tuscany and contiguous municipalities in the regions of Umbria and Lazio, a delineanti continues.
History and origin of the product
Cheese, of ancient origin, whose presence since Etruscan era is the subject of numerous historical, has spread over the centuries in the area called "sea", mainly located in the Tuscany region. Traditionally the product was designated with names related to geographical origin, or with more general heading of "Tuscan". Over time, the characteristics substantially common, it was configured as a unique standard production, is a designation etymological prevailing on the historical and geographical matrix.
Method of production
The pulp, produced from sheep's milk with added calf rennet, is subject to firing, breaking up to determine granules curd size of a hazelnut, for the type of pasta "tender", or a grain of corn for the type paste "semi-hard" and, therefore, a pressing and salting, followed by a period of maturation of variable length depending on the location of gourmet cheese. Relationship to the geographical environment for natural factors, include the special characteristics of areas intended for sheep, even in the wild, using natural grassland, rich in spontaneous essences that give special quality milk for the cheese. For human factors, in addition to economic significance historically found, it indicates that companies pastoral concerned are characterized by sociological aspects related to the exploitation of so-called marginal territories, otherwise destined for a gradual abandonment and depletion of natural resources.
Informations from the website: mybestlife.com
