{"product_id":"pecorino-cardino-a-caglio-vegetale-caseificio-nuovo-650-g","title":"Cardino pecorino with vegetable rennet, Caseificio Nuovo, 650 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCardino is a raw sheep's milk pecorino made with vegetable rennet extracted from the cardoon flower rather than animal rennet: soft paste, fresh milk aroma, and herbal notes. It's produced by Caseificio Nuovo in Poggibonsi and aged for a short 40-60 days in 650 g wheels.\u003c\/p\u003e\n\u003cp\u003eThere's a clear difference between pecorino made with animal rennet and pecorino made with rennet extracted from the cardoon flower. Caseificio Nuovo's Cardino makes that difference noticeable from the first bite: soft paste, intense aroma of fresh milk, clean herbal notes. A short aging period of 40 to 60 days makes it ideal for those who prefer a young, creamy cheese that doesn't sacrifice character.\u003c\/p\u003e\n\u003ch2\u003eWhy it's different from other pecorino cheeses\u003c\/h2\u003e\n\u003cp\u003eMost fresh cheeses use animal rennet. Cardino uses exclusively \u003cstrong\u003ecardoon rennet\u003c\/strong\u003e: an ancient practice, now almost extinct, that gives the cheese a more vegetal aromatic profile and a slightly bitter aftertaste, characteristic of traditional farmhouse pecorino. It is a cheese \u003cstrong\u003esuitable for vegetarians\u003c\/strong\u003e and for anyone looking for a product without animal rennet, without giving up the depth of traditionally processed raw milk.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eName\u003c\/td\u003e\n\u003ctd\u003eCardino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eCaseificio Nuovo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003eRaw sheep's milk · origin: Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRennet\u003c\/td\u003e\n\u003ctd\u003eVegetable rennet from cardoon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste\u003c\/td\u003e\n\u003ctd\u003eSoft\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e⏳ Aging\u003c\/td\u003e\n\u003ctd\u003e40-60 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e650 g · Ø 10 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSuitable for\u003c\/td\u003e\n\u003ctd\u003eVegetarians \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNot suitable for\u003c\/td\u003e\n\u003ctd\u003eVegans (contains milk) · people with lactose intolerance\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it\u003c\/h2\u003e\n\u003cp\u003eCardino is a true table cheese. Serve it in slices that aren't too thin. Its soft paste holds up better at room temperature, so take it out of the refrigerator at least 20 minutes before serving. Perfect on a board with aged cured meats, but also delicious on its own with a few fresh thyme leaves on top.\u003c\/p\u003e\n\u003cp\u003eIt melts well in the kitchen: add it grated to pasta with a simple sauce, vegetable risotto, or melt it over toasted crostini. Its flavor doesn't overpower; it complements.\u003c\/p\u003e\n\u003ch2\u003eComplete your cheese board\u003c\/h2\u003e\n\u003cp\u003eIf Cardino has won you over, explore the other pecorino cheeses selected by Salumeria Toscana:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCave-Aged Pecorino, long aging, natural rind, compact paste\u003c\/li\u003e\n\u003cli\u003eAged Pecorino Toscano DOP, DOP certification, Tuscan milk, bold flavor\u003c\/li\u003e\n\u003cli\u003eTruffle Pecorino, marbled with black truffle, ideal as an appetizer\u003c\/li\u003e\n\u003cli\u003eAll Tuscan Cheeses, the complete selection\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eCardino is classically paired with \u003cstrong\u003eacacia honey\u003c\/strong\u003e: the honey's mild sweetness brings out the herbal notes of the thistle rennet without masking them. It also works well with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFig jam\u003c\/strong\u003e: more intense sweetness, a perfect aperitif pairing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eToasted walnuts and almonds\u003c\/strong\u003e: a textural contrast, ideal for a cheese board\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStill white wine\u003c\/strong\u003e: Vernaccia di San Gimignano or a young Vermentino\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWildflower honey\u003c\/strong\u003e: a more aromatic alternative to acacia honey\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cardino suitable for vegetarians?\u003c\/strong\u003e Yes. It is made exclusively with thistle rennet, with no animal-derived ingredients used in the coagulation process. It is suitable for people following a vegetarian diet. It is not suitable for vegans (it contains sheep's milk).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does raw milk mean?\u003c\/strong\u003e Raw milk is not pasteurized before processing. This preserves its natural bacterial flora and original aromas, resulting in a more aromatic and complex cheese than those made with pasteurized milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is thistle rennet?\u003c\/strong\u003e Wild thistle (\u003cem\u003eCynara cardunculus\u003c\/em\u003e) contains natural coagulating enzymes extracted from its flowers. It is one of Europe's oldest plant-based rennets, still used in the traditional production of some Italian and Portuguese pecorino cheeses. It gives the cheese a slightly herbal aromatic profile and a distinctive aftertaste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I freeze Cardino?\u003c\/strong\u003e Yes, if you won't eat it right away, you can freeze it as soon as it arrives. Thaw it slowly in the refrigerator for 24 hours before use, never at room temperature. Its soft texture holds up reasonably well to freezing, but fresh is always best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it last after opening?\u003c\/strong\u003e Stored in the refrigerator with the cut side covered with food wrap, it keeps for 5-7 days after opening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"650 g","offer_id":53916221440336,"sku":"PECO-VEG-650GR","price":20.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-caglio-vegetale-cardino-latte-crudo-caseificio-nuovo.webp?v=1793791006","url":"https:\/\/naturabioitalia.com\/en\/products\/cardino-pecorino-vegetable-rennet-caseificio-nuovo-650-g","provider":"Natura Bio Italia","version":"1.0","type":"link"}