Pecorino Il Moro Podere Paterno :
INGREDIENTS: sheep milk, rennet, salt.
Pecorino with pinstripe paste, milky white colour, with very pronounced taste. It is a processing very particular, the freshly broken curd comes
hand harvesting without the aid of machinery in so as to maintain the fragrance of the milk just milked. Pinstripe paste for some technical books dairy damage it as a processing error, but if you know how to manage it, it gives a good taste and a very good Cheese flavor. It’s called pinstripe because of its particularity that when it is seasoned it is crumbles like a chalk instead fresher and crumbly but melts in your mouth During the seasoning phase it is washed with red wine thus giving a blackish color to the scab.
About the producer, Podere Paterno:
Mario Tanda, together with his three brothers, started this top-level dairy business, which represents a practical case of how the concept of environmental sustainability can be applied to food production.
In the Podere Paterno, located in a hilly area of the Upper Maremma rich in olive groves, pastures the flock (more than a thousand heads of sheep) that provides excellent milk with which a wide variety of cheeses are made: from fresh products such as rovaggiolo, ricotta, first salt, to pecorino cheese of different maturation also made with special processes such as velvety, dark brown or pecorino with marc.
All this is possible thanks to an ancient tradition that has been handed down for three generations.
The company falls within the Geothermal Park of Biancane and is part of the Community of food of Renewable Energies as it uses geothermal heat in the various phases of production.
Always committed to the production of top quality sheep’s cheese obtained exclusively with milk produced by its own farms, Podere Paterno, carries on its activity in full respect of the environment and animals.
The prince of the products made by Podere Paterno is undoubtedly the pecorino cheese, made with special techniques handed down through generations that give rise to unique and refined flavours, but there is no lack of fresh products such as ricotta or delicious flakes of milk. The production of cheese respects the seasonal cycles of the animals and rejects any hormonal treatment that alters their nature.