For those in the food distribution and catering sector who are looking for excellence above all things.

PECORINO ROCCASTRADA WITH TRUFFLE

Pecorino embraces the diamond of the subsoil, black truffle, creating a Utopia of the senses. 

An ambitious juxtaposition of pecorino cheese and tuber aestivum, the summer tuber, that manages to combine the delicacy of the cheese, made from sheep’s milk, and the earthy underwood notes of the truffle.

Pecorino cheese, white inside, compact and with an intense smell and a straw-yellow rind garnished with truffle nuggets.

PECORINO ROCCASTRADA WITH PEARS

Cheese & pear: a wedding announcement.

The ancient craft of the cheese-maker and the intense aroma of pears blend in this product. The recipe contains the savours of peasant tradition, giving it a fresh and fruity, but not sweet, aroma.

The cheese in Pecorino Roccastrada with pears is light straw-yellow and granulous and is proposed in a cylindrical form weighing about 1.3 kg after being left to age for about 60 days.

This is a cheese to taste unaccompanied in order to appreciate its refined flavour.
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PECORINO ROCCASTRADA UNDER LEES

A di-vine cheese. 

Aged Pecorino Roccastrada in lees that enfold the perfumes of peasant winegrowing tradition. A part of the lees is left on the surface as decoration.

PECORINO ROCCASTRADA UNDER HAY

The aroma of the hay inebriates the cheese.

This pecorino cheese meets and embraces one of the most typical elements of the country side: hay.

It is born of fresh sheep’s milk bred in the Tuscan Maremma. After pasteurisation and preparation, it refines in special areas, then is put under hay and left to age.

Ageing in hay makes the cheese compact, ivory in colour and gives it the typical aromas and flavours of the countryside.

Some strands of hay remain on the surface, acting as decoration.

PECORINO ROCCASTRADA WITH FIGS

The sweet sensuality of figs and the Tuscan cheesemaking tradition: genesis of a classic. 

The sweetness of the figs enriches a white, pasty and light yellow cheese. An innovative recipe that intermingles pecorino with the sweet delicacy of the fig.

The inside of this cheese is straw-yellow, compact and grainy.

PECORINO ROCCASTRADA UNDER WALNUT LEAVES

A stroll through a pecorino-scented walnut grove. 

Pecorino cheese, white, compact and fragrant, aged for at least 70 days; at the end of the first refining stage, it is put between walnut leaves that are still green, following an ancient recipe that requires the form to rest in clay jars called zin.

Waken up from its sleep, after the clay has been removed, it continues to age in the Rognoni storage rooms, where the rind, still wrapped in the leaves, which have dried by then, are brushed delicately and tended while the buttery richness of the cheese inside grows in intensity.

PECORINO ROCCASTRADA WITH CHIANTI

When the pecorino tradition gets tipsy with the excellence of Controlled and Guaranteed Denomination of Origin Chianti. 

A friable cheese with few holes, its colouring tending to a winy violet. It has an aromatic, tasty flavour, leaving a slight note of Chianti as an aftertaste.

This pecorino is obtained from 100% Tuscan sheep. After it has coagulated, the curd is aromatised by adding Controlled and Guaranteed Denomination of Origin Chianti and the form is afterwards left to age.

This is a compact cheese, white to pink or pink in colour, which immediately emits a strong tannic scent when it is cut. It is preferable to bring it up to room temperature for a few hours in order to appreciate its flavour to the best.

PECORINO ROCCASTRADA WITH HONEY

The gold of the bees weds the savour of pecorino. 

The bright colour and unmistakeable sweetness of different flower essences mingle delicately in a fruity, light and exquisite fragrance.

Joining the vigorous flavour, with a spicy trace, of pecorino with the sweetness of honey, this cheese creates a unique savour with perfectly balanced but contrasting notes.

Unendo il deciso sapore, con note di piccante, del Pecorino alla dolcezza del miele, questo formaggio crea un sapore unico con note contrastanti perfettamente bilanciate.

The pecorino comes from Tuscan sheep’s milk to which acacia honey is added during its processing. The rind of the aged pecorino is brownish and the cheese inside is straw-yellow with gold tinges.
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PECORINO ROCCASTRADA WITH GRAPPA LIQUOR

Life is taken in good spirit: when pecorino weds grappa. 

A cheese produced from Tuscan sheep’s milk, pasteurised before being coagulated, to which grappa is added when it becomes curd.

The result is an aged compact cheese, straw-yellow tending to white in colour, with the fresh and slightly acid aroma bestowed on it by gentle Tuscan grappa that loses its ethylic component during the ageing process, while giving the form a mild scent.
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