Pecorino con caglio vegetale
Code: CHE-77
Description
The utilisation of vegetable rennet imparts organoleptic peculiarities to this pecorino that make it gentle on the palate with a slightly bitter aftertaste, typical of artichokes. It is ideal in vegetarian diets.
Vegetable rennet
The vegetable rennet pecorino comes from a very ancient tradition typical of the Volterra Cliffs. In the history books about local traditions, we can indeed find numerous references to the famous Volterra Cheese, known for its utilisation of vegetable rennet obtained from the flowers of wild thistle, widespread in the region.
The vegetable rennet is obtained by cold-water extraction of enzymes present on the thistle flowers, gathered during summer and left to dry in the dark for about five days.
Suggestions
A cheese that gathers the scents of the soil, a perfect accompaniment to a vegetable dip to fully enjoy all rural aromas.
