“Avvinato” – Pecorino Drunk refined in wooden Barrels with Grape Skins
This cheese comes from our research and the passion we have for cheese making. It is refined with ‘’vinacce’’, the grape skins left over from the production of the excellent wines of our area. The grape skins chosen depend on the period of the year in which the cheese is refined (affinatura) and range from Bianco Vergine della Valdichiana, Sangiovese, Merlot and Trebbiano to the dried grapes used for Vin Santo and other dessert wines (Malvasia and Occhio di Pernice). This refining process gives the cheese its unique, specific flavour and distinctive sweet wine aroma, as well as giving softness to the paste even if aged over six months.
Ingredients: pasteurised sheep MILK, live milk enzymes, rennet and salt.
Weight: Approximately 1.3 Kg.
Packing: vacuum packed.
Shelf life of packed product: 120 days.
ALLERGENS: MILK and MILK protein
SHAPE: bowl-shaped, typical of all Tuscan pecorino cheese, cylindrical with flat surfaces and rounded sides.
EXTERNAL FEATURES: although it is aged, the rind is thin and its medium consistency is due to the moistness provided by the grape skins. The rind carries some traces of grape skins which remain on it from the refining, it is ivory white with burgundy to dark purplish spots also from the grape skins (the colour depends on the grapes used).
INTERNAL FEATURES: the cheese paste is quite moist and compact, slightly chalky and has small irregular eyes. The colour varies from white to a very pale yellow; the undercrust may appear in some pieces, depending on the position of the piece in the barriques.
ODOR: scents of sour milk, yogurt and some hints of raw potato as well as a typical alcohol and fermented-like aroma which depends on the type of grapes used.
FLAVOUR: balanced, slightly salty and acidic, crumbly and lumpy.
Food pairing: it is great on a cheese platter, as antipasto as well as for a tasting of pecorino cheeses.
Wine pairing: Best with a structured and important wine as well as with a good artisanal beer.