{"product_id":"pecorino-stagionato-in-grotta-caseificio-follonica","title":"Cave-aged pecorino cheese, Caseificio Follonica","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCave-aged pecorino is a Tuscan sheep's milk cheese, aged for 3-6 months and matured in a cave, where constant humidity and temperature give it a rustic rind and deeper flavor. It is made by Caseificio Follonica in Maremma and comes as a quarter wheel (650 g), half wheel (1.3 kg), or whole wheel (2.7 kg).\u003c\/p\u003e\n\u003ch2\u003eWhy it's different from other pecorinos\u003c\/h2\u003e\n\u003cp\u003eThe difference isn't in the recipe, but in the place. The tufa caves of the Tuscan Maremma naturally maintain a temperature of 10-14°C and humidity of 85-90% all year round, without artificial refrigeration. In this environment, the cave's wild molds and bacteria interact with the cheese rind during the 3-6 months of aging, developing earthy, mushroomy, and woody aromas that no refrigerated room can replicate.\u003c\/p\u003e\n\u003cp\u003eA cave-aged pecorino and one aged in a temperature-controlled room can have the same technical specifications on paper. But when you cut and smell them, they are not even remotely alike. The cave is the ingredient that doesn't appear on the ingredient list.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eCaseificio Follonica\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eMaremma, Tuscany, Grosseto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType of milk\u003c\/td\u003e\n\u003ctd\u003ePasteurized sheep's milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e3-6 months in a natural cave\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging environment\u003c\/td\u003e\n\u003ctd\u003eTufa caves · 10-14°C · humidity 85-90%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRind\u003c\/td\u003e\n\u003ctd\u003eNatural, dark, irregular, with noble molds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste\u003c\/td\u003e\n\u003ctd\u003eFirm, semi-hard, fine eyes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavor\u003c\/td\u003e\n\u003ctd\u003eIntense, earthy, with a slight lingering spiciness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve it\u003c\/h2\u003e\n\u003cp\u003eTake it out of the refrigerator at least \u003cstrong\u003e30 minutes before\u003c\/strong\u003e serving; the cold suppresses the aromas. At room temperature, the paste softens slightly and the aroma profile opens up fully: first the milky notes, then the earthy, mushroomy notes from the cave, and finally the characteristic lingering spiciness of prolonged aging.\u003c\/p\u003e\n\u003cp\u003eCut it with a short, sturdy knife, not sliced thinly like a fresh cheese, but into flakes or wedges at least 5-6 mm thick. The rind is not eaten, but should be left on during serving because it continues to impart aromas to the paste.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003ePairing\u003c\/th\u003e\n\u003cth\u003eWhy it works\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cstrong\u003eChianti Classico Riserva DOCG\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003ctd\u003eL'the Sangiovese's acidity balances the savoriness of aged pecorino, the quintessential regional pairing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cstrong\u003eMorellino di Scansano DOCG\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003ctd\u003eBorn in the same Maremma as the cheese, with red fruit and soft tannins\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cstrong\u003eBrunello di Montalcino DOCG\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003ctd\u003eFor the most aged and intense wheels, a great wine for a great cheese\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cstrong\u003eChestnut honey\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003ctd\u003eL'the bitterness of honey balances the spiciness of long aging\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cstrong\u003eWilliams pears or acacia honey\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003ctd\u003eFresh sweetness that opens the palate between bites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Pecorino aged in a cave and Pecorino Toscano PDO?\u003c\/strong\u003e\u003cbr\u003ePecorino Toscano PDO guarantees the use of Tuscan milk and a specific production protocol, but it does not define the aging method. The cave adds aromatic complexity that PDO certification alone cannot guarantee. They are two different products, neither inherently better than the other.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan you eat the rind?\u003c\/strong\u003e\u003cbr\u003eIt is not recommended. The natural rind with noble molds is an integral part of the aging process, but it is not intended to be eaten. However, leaving it on while serving is fine, as it continues to impart aromas to the cheese even on the serving board.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored after opening?\u003c\/strong\u003e\u003cbr\u003eWrap it in cheese paper or parchment paper and store it in the lower part of the refrigerator. Do not use plastic wrap; the cheese needs to breathe. Consume within 2-3 weeks of opening. Do not freeze.\u003c\/p\u003e\n\u003cp\u003eIs the stated weight exact? The weights (~650g, ~1300g, ~2700g) are approximate because each wheel is cut by hand; the actual weight may vary by ±5%.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for vegetarians?\u003c\/strong\u003e\u003cbr\u003ePecorino aged in a cave is made with animal rennet, so it is not suitable for vegetarians who avoid rennet. For a pecorino made with vegetable thistle rennet, see Pecorino Cardino Vegetable Rennet.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"650g","offer_id":53916220227920,"sku":"PECO-GROT-650GR","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"1.3kg","offer_id":53916220260688,"sku":"PECO-GROT-1.3KG","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"2.7 kg Whole form","offer_id":53916220293456,"sku":"PECO-GROT-2.7KG","price":83.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-il-grotta-caseificio-follonica-shopify.webp?v=1793790995","url":"https:\/\/naturabioitalia.com\/en\/products\/cave-aged-pecorino-follonica-dairy","provider":"Natura Bio Italia","version":"1.0","type":"link"}