Young Pecorino “Il giovane”

Our pecorino cheese, which is always fresh by nature, could also be defined as a cream of pecorino. This is because it develops a creamy consistency if kept at room temperature.
We can describe its production as follows: after the cheese is obtained from fresh sheep milk, it is refrigerated at 4° C.  Once it arrives at the cheese factory, the pasteurizing procedure takes place (65 °C x 20 min). Subsequently, the cheese is cooled until it reaches a coagulation temperature of 36° C with addition of liquid animal rennet. The cheese curdles in 6-32' and it hardens in 11-32 min. Once the curd ripens, it is cut into small pieces the size of corn grains and emptied into draining moulds.
The salting takes place once the cheese is dry and it is carried out by hand. Each piece is turned over 4 times starting from the first day of preparation.
Finally, a light ageing process, which ranges from 7 to 15 days or more, takes place at room temperature and controlled humidity. This depends on the period and desired "abbucciatura" (skin consistency).

Ingredients: pasteurized sheep MILK, live milk enzymes, rennet and salt.
Weight: Approximately 1.1 Kg.
Packing: without wrapping.
Shelf life of packed product: 120 days.

ALLERGENS: MILK and MILK protein

Cheese characteristics:
SHAPE: bowl-shaped, typical of all Tuscan pecorino cheeses, with flat surfaces and rounded sides.
EXTERNAL FEATURES: very fine and smooth rind, ranging in colour from creamy white to pale yellow, varying in intensity depending on the number of maturing days.
INTERNAL FEATURES: the texture is compact, creamy white and somewhat sticky to the cut, with hardly any eyes.
ODOR: it smells like cream, fresh butter and with a slight hint of yeast.
FLAVOUR: sweet, slightly salty, with hints of fresh grass, the paste is reasonably sticky. Average persistence.

Availability: seasonal

Food Pairing: Pecorino Giovane is great if served fresh as an appetizer. It also goes well with fava beans, and is a great antipasto served with a nice platter of cold cuts. Its consistency and texture make it ideal when preparing other dishes; it melts nicely and is not stringy, so it can be used when making sautéed pasta dishes and fondues.

Wine Pairing: This type of cheese goes well with low-alcohol white or red wines.

Print Friendly