PECORINO di FOSSA Maximize

PECORINO di FOSSA

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PECORINO di FOSSA <p><span style="font-size: 10pt;">The<strong> pecorino etrusco di fossa </strong>has historically been made in the hills of Umbria, according to an elaborate traditional procedure. <br />The week-old cheeses are wrapped in protective cloth sacks and laid into specially arranged wholes (fosse) that occur naturally in the landscape of the area.<br /><br /> The aging process that takes up to 6 months is oxidation-free, conveying thus to the pecorino its unmistakable, sharp, intense flavour and the amber-like colour. <br /></span><br /><span style="font-size: 10pt;">Serving suggestions: the locals usually eat it with beans.<span style="text-decoration: underline;"><br /></span>Accompaniment: goes well with strong, well-structured red wines such as <a href="http://www.gustoumbro.com/gb/vini/147-montefalco-sagrantino-docg-di-milziade-antano.html" target="_blank"><strong>Sagrantino</strong></a> and <a href="http://www.gustoumbro.com/gb/vini/148-rosso-di-montefalco-doc-di-milziade-antano.html" target="_blank"><strong>Rosso di Montefalco</strong></a>.<br /><br /><span style="font-size: 10pt;"><span style="text-decoration: underline;">Curiosity</span>: </span><span style="font-size: 10pt;">According to the popular belief, the origin of the <strong>pecorino di fossa</strong> lies in the attempt of the peasants to hide it from their landowners or from sackers in bellic time. After it has been discovered that the result was a more savoury cheese, the <strong>pecorino di fossa</strong> became a constant presence in the Umbrian gastronomy.<br /></span><br /></span></p> <p><span style="text-decoration: underline;">Ingredients</span>: sheep milk, rennet, salt, ferments,herbs. <br /> <span style="text-decoration: underline;">Conservation</span>: should be kept at a temperature lower than 12 degrees.</p>
26,83 €

The pecorino etrusco di fossa has historically been made in the hills of Umbria, according to an elaborate traditional procedure.
The week-old cheeses are wrapped in protective cloth sacks and laid into specially arranged wholes (fosse) that occur naturally in the landscape of the area.

The aging process that takes up to 6 months is oxidation-free, conveying thus to the pecorino its unmistakable, sharp, intense flavour and the amber-like colour.

Serving suggestions: the locals usually eat it with beans.
Accompaniment: goes well with strong, well-structured red wines such as Sagrantino and Rosso di Montefalco.

CuriosityAccording to the popular belief, the origin of the pecorino di fossa lies in the attempt of the peasants to hide it from their landowners or from sackers in bellic time. After it has been discovered that the result was a more savoury cheese, the pecorino di fossa became a constant presence in the Umbrian gastronomy.

Ingredients: sheep milk, rennet, salt, ferments,herbs.
Conservation: should be kept at a temperature lower than 12 degrees.

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