Description
Pecorino Maschio (male) is a real Champion! In fact, on 3rd September 2005, we proudly presented our “Maschio” in the contest for the Excellence of Organic Cheese, organized by Biocaseus in collaboration with ONAF (National Organization of Cheese Tasters), AIAB (Italian Association for Organic
Agriculture) Piemonte, Slow Food and Cittàdel Bio. Maschiowas awarded with the Silver Medal.
Toobtain this type of cheese, the milk is heated up to a temperature of about 40 ° C, than the lactic ferments and the rennetare added. The cheese mass is cut with the “spino” until obtaining lumps the size of a grain of rice. It is left to rest for a short period before transferring the curd in the cylindrical shape moulds.
The derivative is then inserted into the machine called “cassone” for the “stewing”process which lasts about 4/5 hours at a constant temperature of about 35 ° C, where the cheese is revolved every hour. Once the stewing is over, the cheese is manuallysalted with fine salt. You can define this cheese “Pecorino Maschio” only with at least 8 months aging.
It’s a very versatile and delicatePecorino, suitable for matching with important red wines or an excellent combination with sparkling wines.
Delicious when enjoyed just with Tuscan bread, but interesting in combinations with fresh or processedfruits, such as pickles or compotes. Honey,if not too sweet, is ideal with this type of cheese
