Pecorino Semistagionato Podere Paterno
Tuscan semi-cured pecorino cheese. Directly from the dairy Podere Paterno, Val di Cornia.
It is a delicious raw sheep’s milk cheese. Fresh milk milked (raw) is harvested and transferred to the premises of the dairy, not suffering in this way long transport, keeping intact freshness and flavor. Inside the Podere Paterno dairy we proceed immediately to the addition of calf rennet, which gives the Tuscan cheese a more delicate flavor. The operation takes place at controlled temperature between 30 and 40 degrees. After the addition of rennet you proceeds to knead the dough. The pecorino a Semi-seasoned raw milk has classic paste and is seasoned for a period of three months, during which time the which shapes are turned upside down and subjected to frequent washings. These operations are carried out more frequently than in production some seasoned pecorino cheese. The particular processing helps to keep the pasta more delicate. For with regard to food pairings there we suggest to taste the Pecorino Semi- seasoned with a few drops
of acacia honey or millefiori, with marmalades of strawberry, cherry or pear jam . The wines from to combine with this soft pecorino are the Tuscan reds with a full-bodied taste and fruity notes and not too tannic.
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.