Pecorino Bigio

"BIGIO” (means grey and ashy in Tuscany) “Pecorino” cheese has been set under ashes according to an old farmer’s custom. After five months of traditional maturation Pecorino cheese continues to ripen for at least two or three weeks under a layer of burnt oak wood ashes which has been preciously used to heat the ovens and bake the bread at the “Bottega del Forteto”. this process needs continuous attention and daily turning. The old shepherds certainly knew from experience the effect produced from the process of the ashes on the cheese; in fact the ashes prevents the formation of mould on the rind and accelerates the process of maturation and the extraction of humidity and lowers acidity. The cheese becomes sweeter and tastier at the same time. “Il Forteto” through intense knowledge and today’s technology continuously tries to find and repeat the experience of that procedure and the richness of that taste.

Latte ovino pastorizzato, sale, caglio, fermenti lattici. Crosta non edibile trattata con cenere e conservante Pimaricina (E235), ricoperta da pellicola protettiva

Grigliate e carpacci di manzo.