{"id":11221428878,"title":"Luigi Guffanti Pecorino Di Pienza Stagionato","handle":"luigi-guffanti-pecorino-di-pienza-stagionato","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003ePienza pecorino cheese\u003c\/h2\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003ca href=\"http:\/\/www.guffantiformaggi.com\/wp-content\/plugins\/simple-post-thumbnails\/timthumb.php?src=\/wp-content\/thumbnails\/2177.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003ePienza is a Renaissance town in the province of Siena, created by order of the fourteenth century Pope, Pius II.  The production area of this Tuscan sheep’s cheese is that surrounding the ‘Siena clays’, small rounded hills that provide poor pastures, much loved by the sheep.  Pienza sheep’s cheese is produced in two different versions. The red, fresh cheese version is semi-ripened and coloured with tomato juice as a protective coating, whereas the ripened version has a black rind. It is not a piquant cheese as is often the case with sheep’s cheeses since calf rather than kid rennet is used to make the cheese (vegetable rennet was frequently historically used in Tuscany ). Pienza Pecorino is the most commonly used in making the Sogliano al Rubicone ‘Trench’ Cheese.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect:\u003c\/th\u003e\n\u003cth\u003esoft, yellow paste with a few holes in its red version and harder and grainier in the black version\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eintense but sweet rather than piquant\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003efull bodied, red wines. Hot pear or quince chutney. Tuscan ‘sciocco’ unsalted bread\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat, raw or pasteurised, sheep’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisan and industrial\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003epressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003e1-2 months (red), 3-6 months (black)\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003ethroughout the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e45 % F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e1-2 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e10-15 cm diameter, h. 5-8 cm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003edairies from Siena\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003csection class=\"recipe-method-section mobile-collapsed col-xs-12 col-sm-8\"\u003e\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\u003c\/ul\u003e","published_at":"2015-10-02T16:12:00+05:30","created_at":"2017-07-30T14:47:39+05:30","vendor":"Luigi Guffanti","type":"Cheese","tags":["Cheese"],"price":1600,"price_min":1600,"price_max":1600,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44329969550,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Luigi Guffanti Pecorino Di Pienza Stagionato","public_title":null,"options":["Default Title"],"price":1600,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-166.jpg?v=1501406348"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-166.jpg?v=1501406348","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003ePienza pecorino cheese\u003c\/h2\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003ca href=\"http:\/\/www.guffantiformaggi.com\/wp-content\/plugins\/simple-post-thumbnails\/timthumb.php?src=\/wp-content\/thumbnails\/2177.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003ePienza is a Renaissance town in the province of Siena, created by order of the fourteenth century Pope, Pius II.  The production area of this Tuscan sheep’s cheese is that surrounding the ‘Siena clays’, small rounded hills that provide poor pastures, much loved by the sheep.  Pienza sheep’s cheese is produced in two different versions. The red, fresh cheese version is semi-ripened and coloured with tomato juice as a protective coating, whereas the ripened version has a black rind. It is not a piquant cheese as is often the case with sheep’s cheeses since calf rather than kid rennet is used to make the cheese (vegetable rennet was frequently historically used in Tuscany ). Pienza Pecorino is the most commonly used in making the Sogliano al Rubicone ‘Trench’ Cheese.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect:\u003c\/th\u003e\n\u003cth\u003esoft, yellow paste with a few holes in its red version and harder and grainier in the black version\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eintense but sweet rather than piquant\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003efull bodied, red wines. Hot pear or quince chutney. Tuscan ‘sciocco’ unsalted bread\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat, raw or pasteurised, sheep’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisan and industrial\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003epressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003e1-2 months (red), 3-6 months (black)\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003ethroughout the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e45 % F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e1-2 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e10-15 cm diameter, h. 5-8 cm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003edairies from Siena\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003csection class=\"recipe-method-section mobile-collapsed col-xs-12 col-sm-8\"\u003e\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\u003c\/ul\u003e"}

Luigi Guffanti Pecorino Di Pienza Stagionato

Product Description
QAR 16
Maximum quantity available reached.

Price by KG

Pienza pecorino cheese

Pienza is a Renaissance town in the province of Siena, created by order of the fourteenth century Pope, Pius II.  The production area of this Tuscan sheep’s cheese is that surrounding the ‘Siena clays’, small rounded hills that provide poor pastures, much loved by the sheep.  Pienza sheep’s cheese is produced in two different versions. The red, fresh cheese version is semi-ripened and coloured with tomato juice as a protective coating, whereas the ripened version has a black rind. It is not a piquant cheese as is often the case with sheep’s cheeses since calf rather than kid rennet is used to make the cheese (vegetable rennet was frequently historically used in Tuscany ). Pienza Pecorino is the most commonly used in making the Sogliano al Rubicone ‘Trench’ Cheese.

Organoleptic characteristics
Aspect: soft, yellow paste with a few holes in its red version and harder and grainier in the black version
Taste: intense but sweet rather than piquant
Serving suggestions: full bodied, red wines. Hot pear or quince chutney. Tuscan ‘sciocco’ unsalted bread
Technical characteristics
Milk: full fat, raw or pasteurised, sheep’s milk
Production method: artisan and industrial
Paste: pressed
Salting: dry
Ripening: 1-2 months (red), 3-6 months (black)
Production period: throughout the year
Fats: 45 % F-Dm
Weight: 1-2 kg
Size: 10-15 cm diameter, h. 5-8 cm
Producers: dairies from Siena

 

 

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