Antica Fattoria La Parrina de Maremma

Organic - Assorted Ages - 100% Sheep Milk

PROCESSING CHARACTERISTICS: It is a hard cheese, made from seasonal spring and autumn sheep milk. The processing is result of long and complex craftsmanship, a simple cheese for and intense taste.

After being pasteurized, are inserted in the milk ferments and rennet: the curd is broken to the size of a rice grain. Following the serum is separated and is given the form to cheese. After the stewing the form is ripened for minimum 4 months.

VISUAL INSPECTION: Red veins and dark spots may cover the surface. The skin is dark yellow. As a preservative, we use organic tomato sauce and organic olive oil. The dough is compact and it had yellow color. When cut the cheese is firm and slightly crumbly, with a thin rind of slightly darker color of the dough.

OLFACTORY: The smell is intense and gives herbal and moldy sensations (grass and mushrooms).

TASTE: The compact dough melts in mouth, is sweet and oily and has a persistent aftertaste. It may also have a slight spicy note depending on the size and period of aging: the larger and more complex the shape will be the aromatic component.

MATCHING: The cheese is great with wine Parrina Muraccio Rosso D.O.C and is great accompanied by Parrina honey and jams.

OPTIMAL CONSERVATION: The cheese should be kept in ventilated refrigerator at 4°C. Once engraved the shape, the interior must remain in contact with a transparent plastic film to be changed every 5 days. The cheese can not be frozen or maintained at temperatures above 10°C.

Displayed prices are per pound (lb.).