Grandpa’s Pecorino Podere Paterno :
One of the most appreciated combinations of the Tuscan cuisine is that of pecorino cheese with black pepper, a perfect marriage between the spiciness of the spice and the sweetness of the sheep’s milk. From the authentic tradition of our region comes the Grandpa’s Pecorino, raw milk cheese seasoned and aged under pepper. It is a Tuscan pecorino cheese with chalky paste or crumbly as the chalk, soft, that is crumbles in your mouth. The particular type of pasta is the result of careful procedures that act specifically on the acidification of the curd. When the master cheesemaker wishes to obtain a cheese with compact and elastic dough must avoid pinstripes, while you have to look for them when you want to make cheese with granular pasta, such as Castelmagno and some goats. During the operations of chalk, the cheese loses less serum in the breaking phase of the curd. The serum is then released during acidification. To prepare the pecorino al
pepper is used veal rennet, which is more delicate. The cheeses are placed at rest in a cell for a period of two months, at the end of which the sheepdogs are
placed inside wooden crates filled with pepper, according to an old recipe. countrywoman. The Maremma shepherds used to eat with the silly Tuscan bread (not salty bread) also the spicy and tasty crust of pepper cheese (we recommend you clean it by scratching it with a knife and taste it!). The white paste
and spicy pecorino go perfectly with full-bodied red wines.
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.