Raw milk pecorino from the Pistoia Mountains
A traditional cheese remained the same over the centuries
Pecorino from the Pistoia Mountains still involves artisanal production: this processing makes the product unique, being the fruit of the manual skill and knowledge of the individual farm.
The production area is identified with the territory that covers part of Valdinievole and Pistoia: Pistoia, Buggiano, Lamporecchio and Pescia.
The traditionality of this cheese is linked to the special processing technique, which has remained the same over time, involving the use of raw milk, that is, without pasteurization: by maintaining a milk temperature below 40° C, the cheese is able to preserve all its original aromas.
For the quality of the milk, the sheep breeding technique is crucial.
Characteristics
This pecorino comes in sizes ranging from 800 g to 1.5 kg; the cheese wheels are round, straw-yellow in color and the paste is salty, beige in color and with a soft texture.
Raw milk pecorino from the Pistoia Mountains is also a Slow Food Presidium.
This pecorino comes in sizes ranging from 800 g to 1.5 kg; the cheese wheels are round, straw-yellow in color and the paste is salty, beige in color and with a soft texture.
Raw milk pecorino from the Pistoia Mountains is also a Slow Food Presidium.
Food and wine
The pecorino of Pistoia is eaten in combination with honey, pears or cured meats - particularly prosciutto - and is perfect as an aperitif or at the end of a meal, depending on seasoning.
The pecorino of Pistoia is eaten in combination with honey, pears or cured meats - particularly prosciutto - and is perfect as an aperitif or at the end of a meal, depending on seasoning.
