Pecorino aged with straw and hay
Aged Pecorino Paglia e Fieno is a classic Tuscan cheese. It is a pinstripe Pecorino aged for a few months. The forms are wrapped in the spring hay of the hill pastures which enriches them with the typical scents and scents of nature, and by the straw which improves their seasoning.
The Pecorino Agionato Paglia e Fieno is produced in Tuscany, according to a millenary tradition where artisans of other times produce typical cheeses, renowned all over the world.
Professionalism, respect for raw materials and the Tuscan dairy tradition, give life to a pecorino of absolute quality.
The aged Pecorino Paglia e Fieno goes very well with honey and jams, served with a good Tuscan red wine that will enhance its countless nuances.
Do not miss this fantastic Aged Pecorino Straw and Hay! Add it to your cart now and we will deliver it to you within 48 hours!
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Description Pecorino Straw and Hay
From the characteristic rounded cylinder shape, the Pecorino aged in hay is handcrafted in Tuscany, its production dates back to many decades ago, where straw and hay were part of daily life and were used to preserve cheeses.
This pecorino in straw is produced using only pasteurized sheep's milk, rennet, lactic ferments and pure salt from Volterra, the Pecorino aged in Hay and Straw owes its name - and its peculiar characteristic - to the fact that it is aged for a a period that goes from two to three months, in the straw and hay of the Val di Cornia, one of the most luxuriant areas of the territory of the Piombinese Maremma which constitutes the extreme southern edge of the Province of Livorno.
Thanks to this very particular ripening technique, the rind of this pecorino is completely covered with straw and hay: a precious and unique "bark" that contains a white or pale straw yellow paste, compact but very delicate on the palate, which is characterized by sweet and nutty notes.
Ideal in the aperitif buffet, served with honey and jams, it is also perfect at the end of a meal. Perhaps accompanied by a good structured glass of red, to enhance its innumerable rural nuances.
Pecorino straw and hay in antiquity
The tradition of maturing cheeses in straw and hay has a very ancient peasant origin that sees its main motivation in the need to conserve excess dairy production over time. In fact, wrapping the cheeses in grass leaves not only protected them from insects, but also prevented the attack of mold and fungi.
Although modern preservation techniques no longer require these precautionary stratagems, of an "empirical-herbaceous" nature, the custom of wrapping the wheels in hay and aromatic herbs has come down to our days because it gives the cheese an intense aroma and taste. unmistakable.
In particular, the use of hay in addition to marking the flavor, gives the dough a particular softness and a velvety texture on the palate, this is because it allows you to retain more moisture inside.
Pasteurized sheep's MILK, Volterra salt, rennet, ferments, hay and surface treated STRAW.
Store from + 2 ° to + 10 ° C.
This pecorino cheese aged in straw and hay is straw yellow in color, with a strong aroma and a flavor rich in contrasting nuances, hints of straw are recognizable especially in the parts closest to the rind, the aftertaste is pleasant and slightly pungent.
The first thing to know is that the straw and hay pecorino is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, so as to guarantee its proper conservation during delivery.
Buy this fantastic straw and hay pecorino now, you can combine it with pecorino toscano dop.