Pecorino Amatrice

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"The pearl" of the production range of Caseificio Storico di Amatrice, unique for its particular octagonal shape  
Il Magnifico is "the pearl" of the production range of the Historical Dairy of Amatrice, unique for its particular octagonal shape, for its impressiveness but above all for its flavor and nutritional values. A fine aged pecorino made exclusively from a careful and attentive selection of milk, sourced only from pastures in the mountain ranges of the Gran Sasso and Monti della Laga National Park, making it a high quality raw material. Derived from the processing of milk milked on the day by local farmers, still following all the production processes of the past, so as to enhance and maintain all the protein and nutritional properties of this food. Made following an ancient recipe, handed down by Amatrician shepherds thus evoking a genuine and authentic taste, in which it is possible to find the notes of mountain herbs and the imprint of the cheesemaker's experience.
The pure and uncontaminated air together with the mountain temperatures are exceptional tools to undertake the aging process that ends, once it has reached maturity, in natural tuffaceous caves dating back to the 1st century BC, where the typical microclimate, humidity and low light give the product a unique taste, determining that intense and enveloping but not too spicy flavor.
Pecorino made with octagonal bands, on each side it has a letter of the word "Amatrice" in bas-relief, externally it has a light brown rind given both by the maturing process that takes place on wooden boards, as per tradition, and by the treatment with oil and vinegar of the outer surface.
Internally, an averagely crumbly, straw-yellow-colored paste with slight cheese eyes.
This precious food is presented inside a wooden casket, the same shape as the product, to emphasize the value of this cheese with its unmistakable flavor.

As sheep milk has a high concentration of protein and fat, cheese made from it has a rich and creamy taste with a strong and distinctive flavor. Sheep milk’s cheese has very long tradition and dates back to BC. Pecorino Romano is Italy’s oldest cheese, and was a staple food for the rations of the ancient Roman soldiers, thanks to its long-term storage quality.

Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. The hard type of cheese is drained of all its water content, making it a great candidate for long term maturing. The longer it is matured, the richer it becomes in flavor. Typically hard cheeses come in larger form, and usually they are made in mountainous areas.

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