Salami & Cheese

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.

Crosta d’oro is a cave-aged sheep cheese, made according to the most ancient Tuscan traditions. During the refinement, it is treated with grapeseed oil and at the end of its maturation, which lasts at least 150 days but can even reach 10 months. It has the dished shape, typical of Tuscan pecorino, the characteristic light golden-brown color, with some darker spots in the cavities. Animal scents of sheep, delicate and vegetable notes of hay and dried fruit. Balanced taste, slightly spicy, salty but sweet, in the mouth it is very crumbly and has excellent persistence.

Andrea Magi is one of the most capable and well-known cheese refiners in the Italian gastronomic scene. He creates masterpieces with unique flavors. Andrea loves to experiment by realizing surprising and captivating combinations in collaboration with other excellent producers and will never cease to surprise us.