Pecorino Pascoli Di Maremma Podere Paterno
It is a raw milk pecorino with a round shape in fact Technically it is said to be barefoot this type of shape and widely used in the Tuscan cheeses. Also this cheese is part of the semi-matured has a minimum period of 60 days of maturation. The pasta is white and tasty is processed at lower temperatures in order to enhance the aromas of the milk. It is given externally some tomato paste giving them a color reddish. It is produced throughout the year but the best period and the spring one with the pastures rich in new grass in that period and typical in Tuscany the consumption with fresh broad beans called „Baccelli“.
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.