Restricted Area
Raw Milk
Characteristics
The Caseificio Pinzani works exclusively with raw milkRaw milk does not undergo any thermal treatment, thus preserving intact its organoleptic and sensory characteristics., not subjected, therefore, to any thermal treatment, but simply warmed up in order to allow its coagulationInitial stage of the cheese manufacturing process during which the proteins in warm milk are made to coagulate by the addition of an enzyme, the rennet..
The milk becomes a precious source of balms, the result of a unique posy of scents that each grass, each species, each flower contributes to create, maintaining those organoletptic and sensory properties essential to confer to the cheese its characteristic taste and aroma.
The raw milkRaw milk does not undergo any thermal treatment, thus preserving intact its organoleptic and sensory characteristics. based manufacture preserves unchanged the scentsThe grasses’ aromatic substances are transferred to the milk because the fragrant vegetable compounds are partially soluble in the fats of the milk itself. The fat globules thus become the vehicles through which the aromas pass to the pecorino. that resurface slowly in the pecorino during agingProcess of storing a natural product for a suitably long time, under conditions conducive to heightening and enhancing some of its specific quality traits. and affinage, offering intense and unmistakable sensations, enhancing the pleasure of savouring the true and typical taste of this land.
A pecorino of rich and special taste, of broad and complex aromas and of unsurpassable qualities.
The utilisation of raw milkRaw milk does not undergo any thermal treatment, thus preserving intact its organoleptic and sensory characteristics. demands greater skill and attention in manufacturing. For this reason, the Caseificio Pinzani follows with extreme care and rigour all phases of the process, starting with the selection of shepherds, who must guarantee the greatest attention to the cleanliness in stables, to the health of animals, and to their diet.
The utmost hygiene in production, storage, and manufacturing are a guarantee for the consumer and an essential requirement for producing a high quality pecorino.
The minimum agingProcess of storing a natural product for a suitably long time, under conditions conducive to heightening and enhancing some of its specific quality traits. time of 60 days deactivates the harmful microorganisms possibly present in the fresh product.
