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Pecorino cheese “Le Balze Volterrane” in 0.5 kg and 1,5 kg forms/wheels.
Produced with raw milk with vegetal rennet
Ingredients: 100% Organic ewe’s milk, salt, vegatable Rennet using wild thistle (Cynara cardunculus) and milk enzymes.
Description: This cheese is made from raw milk (cooked at 30°-40°) This is one of our most famous cheeses produced on the farm. It has a full-flavour, vegetal aftertaste given by the particular rennet , seeds of wild thistle (artichoke). It acquires a strong smell of milk, together with a hint of aromatic herbs and fruit.
The forms/wheels are then treated with our 100% organic extra virgin olive oil and then covered in ashes . This helps to slow down the natural process of mould thus avoiding the use of chemical products.
This product will not be produced, due to the dry season of milk from August to the middle of December .
Maturing:minimum 60 days
Packaging: paper wrapped or vacuum-packed
Expiry date: 12 months
Fridge Temperature: 8° - 10° products without vacuum-packed
Fridge Temperature: 4° - 6° products vacuum-packed
We advise keeping this product in its vacuum-pack for a maximum of 14 days as the cheese needs to breathe
*Soon we will receive the DOP certificate*
The story on why we choose to call our cheese “Balze Volterrane”
THE BALZE (Cliffs)
Besides the monuments and the numerous testimonies to art and history, Volterra offers the view over the hilly landscape surrounding, that is suddenly arrested by the wild and awesome view over the Balze (cliffs).One of the most famous areas of Volterra, the Balze are an interesting natural phenomenon of soil erosion. This phenomenon has destroyed the largest necropolis of the town, used since the Villanovian period, the most ancient Christian churches and caused the ruin of the Camaldolite Abbey (Badia) of the 11th century.