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Corzano e Paterno
€ 44,00
-10%
€ 39,60
€ 44,00
-10%
€ 39,60
Price per kilo
Corzano e Paterno
€ 52,00
€ 52,00
Price per kilo
Corzano e Paterno
€ 28,60
-10%
€ 25,74
€ 28,60
-10%
€ 25,74
Price per kilo
Corzano e Paterno
A cheese with saffron and green peppercorns. Inspired by a Sicilian cheese Zaffero is made with saffron (grown near Florence) and green peppercorns. It has a rectangular shape, is very yellow and weighs between 8 and 9 kilos (available on request) and we sell it in portions of about 200/300 gr vacuum packed.
€ 44,00
-10%
€ 39,60
Price per kilo
Corzano e Paterno
Its dough resembles a good Parmesan, but inspired by a great English cheesemaker. These shapes were wrapped in linen and soaked in lard, just like they do with the real Cheddar. Maturation lasts 8 months. The shapes remain on the wooden boards where they are turned upside down every week until they are ready to eat. It tends to crumble when cut and sometimes you can hear the crystal sales. When cut, it gives off an almost caramelized smell. Each whole shape weighs 6 kg, of course you can buy them by reservation. It will be perfect to revive a big party. This cheese is only available from October to April.
€ 46,00
Price per kilo
Corzano e Paterno
Ruota del Re (The King’s Weel) is one of the oldest cheeses that Corzano and Paterno have been making. Each wheel weighs about 5/6 kg and does not leave the cellar before 5 months. They give it a good 'oil massage'. It is a semi-mature cheese with a definite piquant taste, we sell it whole (on request) or portioned and vacuum packed.
€ 52,00
Price per kilo
Corzano e Paterno
This Pecorino was aged for over six months in the cells of the Corzano e Paterno.
This cheese is produced all year. It is made at a low temperature to preserve the aroma and flavor of fresh milk. The curd is cut into small pieces, stirred for ten minutes, and then poured into perforated plastic molds. Is then put in a warm steam oven for several hours until it is nice and compact. During this time the whey seeps out and is collected to be transformed into ricotta. The next day it is salted in a brine solution for 24 hours and then shelved in a cold cellar at 12°C. It is ready to eat from one month onwards.
Following a Tuscan tradition in May, pecorino must be eaten with fava beans or combined with a fresh pear.
This cheese is produced all year. It is made at a low temperature to preserve the aroma and flavor of fresh milk. The curd is cut into small pieces, stirred for ten minutes, and then poured into perforated plastic molds. Is then put in a warm steam oven for several hours until it is nice and compact. During this time the whey seeps out and is collected to be transformed into ricotta. The next day it is salted in a brine solution for 24 hours and then shelved in a cold cellar at 12°C. It is ready to eat from one month onwards.
Following a Tuscan tradition in May, pecorino must be eaten with fava beans or combined with a fresh pear.
€ 28,60
-10%
€ 25,74
Price per kilo
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