Pecorino Under Hay Podere Paterno
Main feature of this delicious product dairy is the maturing process, which takes place inside a hay wrapping for a period of 4 months. The hay, as well as giving it a more rustic and aromatic taste with pecorino cheese, naturally retains moisture and keeps the cheese at an optimum temperature. The pasta milk-white in colour and with slight irregular eyes yes keeps it soft thanks to this particular type of maturation. As is the case with the pit sheep, others typical Tuscan products, the shapes wrapped in straw are placed in underground spaces to take advantage of the heat and moisture in the soil. The Pecorino di Monterotondo is produced with raw sheep’s milk. The freshly milked milk is brought to temperature immediately and curd, so as not to lose the genuine flavor of the sheep’s milk. The hay with which only the rind is wrapped (to be removed before consumption) adds cheese aroma, which when tasted is tasty and slightly spicy. It is recommended to keep the cheese in a cool, dry place and, after opening, in the fridge. Recommended eno gastronomic pairings: homemade bread, Tuscan cold cuts, red wine. For
a special occasion to season the slices with honey flavored with truffles.
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.