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Panettone Parrina – Organic aged 7+ mos. in fine pomace of Sangiovese & Merlot grapes in milk of late lactation 100% Sheep Milk

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Panettone Parrina – Organic aged 7+ mos. in fine pomace of Sangiovese & Merlot grapes in milk of late lactation 100% Sheep Milk

Screenshot 2017-09-08 at 10.56.20 AM.png
Screenshot 2017-09-08 at 10.56.20 AM.png

Panettone Parrina – Organic aged 7+ mos. in fine pomace of Sangiovese & Merlot grapes in milk of late lactation 100% Sheep Milk

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MILK: 100% Sheep milk TIPOLOGY: Medium pecorino CERTIFICATE OF QUALITY: Organic AGEING: Minimum 7 months WEIGHT: 1,8 kg DIMENSION: 21 x 9 cm - round shape, natural guinea cloth and packed in elegant wooden box PRODUCTION: From April to June

PROCESSING CHARACTERISTICS It is a hard cheese made with milk of late lactation (rich and flavorful) and sprinkled with Sangiovese and Merlot grapes during the harvest period. The grapes are carefully selected to be used by a technician of the cellar and one of the dairy. After being pasteurized, are inserted in the milk ferments and rennet: the curd is broken to the size of 1 cm. After is given form and a light stewing, it is is put in jail for 3 months. Finally is covered from the pomace, wrapped in a guinea cloth and aged for further 3 months. VISUAL INSPECTION: The surface is completely covered with grape pomace, a dry crust, resulting in a purplish color. The dough is compact; the color can range from ivory white to pale yellow. OLFACTORY: The smell is intense, and gives lactic sensations (butter, cream), accompanied by a hint of wine (fruity). TASTE: The compact dough melts in mouth, is sweet and oily, with a hint of wine that blends in from the crust of the cheese. MATCHING It is the ideal product for great occasions, and is on the market only at the end of November. It is also called "The Panettone Parrina", reflecting the soul of the company: a high-quality pecorino aged in marc of fine wine, carefully selected. 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.