Pre-order Pecorino from Tuscany - until 11th June
Thanks to your feedback, we keep on finding new suppliers for our website. We are so excited to introduce to you this generations old but still family run business from Pienza Area, province of Siena. A piece of Tuscany very famous for their Pecorino di Pienza and their wines such as Brunello di Montalcino or Montepulciano. We know them personally and we - and also some lucky friends - tried all their products and we just adore them. Before going fully live on the website, we would like to try with this pre-order. A unique occasion to try them out. What are you waiting for? :) . Fill in this form and we will send a payment link with the invoice. Delivery conditions on the website apply. ( free in Amsterdam)
Your name and surname *
Your email address *
Your home address - for the delivery *
TRUFFLE PECORINO
Cured for 90 days. While cutting the curd, black truffle and bianchetto flakes are added. The result is a soft pecorino that can be used also to prepare bruschetta, cheese fondue or sauces.
Cured for 90 days. While cutting the curd, black truffle and bianchetto flakes are added. The result is a soft pecorino that can be used also to prepare bruschetta, cheese fondue or sauces.
Clear selection
POMACE PECORINO ( WINE LEAVE of MONTEPULCIANO)
After the being curd for 3 months, this pecorino is cured inside terracotta jars and wrapped with the pomace of Vino Nobile di Montepulciano for 60 days.
After the being curd for 3 months, this pecorino is cured inside terracotta jars and wrapped with the pomace of Vino Nobile di Montepulciano for 60 days.
Clear selection
BLACK PEPPER PECORINO
This pecorino is cured for at least 6 months. Intense aroma and spiced taste. The cheese it in full of black pepper grains inside.
This pecorino is cured for at least 6 months. Intense aroma and spiced taste. The cheese it in full of black pepper grains inside.
Clear selection
RED HOT CHILI PEPPER PECORINO
Semi-cured pecorino for 90 days. Very spicy taste.
Semi-cured pecorino for 90 days. Very spicy taste.
Clear selection
PECORINO FOSSA
Pecorino with local sheep milk. Cured for 3months and then transferred to " fosse" in Sogliano, natural tuff caves. They remain there for 90 days. Semihard curd cheese, intense and very sharp taste. In order to keep the cheese at its best, it is not possible to cut pieces smaller than 500 gr.
Pecorino with local sheep milk. Cured for 3months and then transferred to " fosse" in Sogliano, natural tuff caves. They remain there for 90 days. Semihard curd cheese, intense and very sharp taste. In order to keep the cheese at its best, it is not possible to cut pieces smaller than 500 gr.
Clear selection
PECORINO GRAN RISERVA
Made only with pasteurised sheep milk of the company. The whole pecorino weights 10 kg. Everything is made by hand for this one and it is cured for 18 months on fir trees planks. Every 20 days its surface is massaged with extra virgin olive oil. Sharp but sweet taste.
Made only with pasteurised sheep milk of the company. The whole pecorino weights 10 kg. Everything is made by hand for this one and it is cured for 18 months on fir trees planks. Every 20 days its surface is massaged with extra virgin olive oil. Sharp but sweet taste.
Clear selection
WALNUT LEAVES PECORINO
After being cured for 4 months, the cheeses are placed in terracotta pots and wrapped with walnut leaves. They ferment here for 3 months.
After being cured for 4 months, the cheeses are placed in terracotta pots and wrapped with walnut leaves. They ferment here for 3 months.
Clear selection
Submit
Never submit passwords through Google Forms.
This content is neither created nor endorsed by Google. Report Abuse - Terms of Service - Privacy Policy