The starting point for the production of Pecorino Roncione is fresh milk, carefully selected from the best farms. The milk is processed raw, a method that preserves the natural microbial flora. This element is essential to give the cheese its rich and intense flavor, capable of evoking the typical aromas and scents of the pasture. After processing, the cheese begins its first maturation phase in the dairy's cells. Here, the pecorino starts to develop its distinctive characteristics, thanks to careful management of environmental conditions. Aging in the Roncione Cave One of the peculiarities of Pecorino Roncione is its final refinement, which takes place in the historic 18th-century Roncione cave. After the first maturation, the pecorino wheels are transferred to this cave, where they complete the aging process. In the cave, the pecorino rests on wooden boards and straw, in an environment with completely natural temperature and humidity. The peculiar microclimate of the cave contributes significantly to giving the cheese its unique organoleptic characteristics. Characteristics of Pecorino Roncione Pecorino Roncione presents itself with a hard and crumbly texture, of a pearly white color. The thick and resistant rind is covered with straw, a detail that recalls the long aging period in the cave. The flavor of this pecorino is rich and bold, with notes reminiscent of the meadow and freshly milked milk. The combination of these sensory characteristics makes Pecorino Roncione an unparalleled product, capable of offering an authentic and engaging taste experience. A Naturally Lactose-Free CheeseOne of the most relevant aspects of Pecorino Roncione is its natural absence of lactose. This makes it an ideal choice not only for cheese lovers but also for those who are lactose intolerant and do not want to give up the pleasure of a good pecorino. Pairings: Pecorino Roncione, with its intense and persistent flavor, lends itself to multiple pairings. Try it with: Full-bodied red wines: a Barolo, a Chianti Classico Riserva, or a Nero d'Avola will highlight its aromatic notes. Structured white wines: an aged Chardonnay or a characterful Sauvignon Blanc will balance its sapidity. Honey: a classic pairing to slightly sweeten the taste of pecorino and create an interesting play of flavors. Jams and preserves: pear, fig, or cherry jams will give the cheese a touch of sweetness and freshness. Fresh fruit: grapes and pears are winning combinations to enhance the aromatic component of pecorino. Storage: Store in the refrigerator Processing: It is born from the finest fresh milk, processed raw to preserve its rich microbial flora intact. After an initial maturation of at least 60 days in refrigerated cells, Pecorino Roncione undergoes a special refinement: it is transferred to the 18th-century Roncione cave, a suggestive place from which it takes its name. Here, for at least 90 days, the cheese rests on wooden boards and straw, cradled by a variable microclimate of temperature and humidity. This singular aging gives Pecorino Roncione an unmistakable fragrance and intense taste, the result of a perfect combination of tradition and nature. Other: Nutritional values per 100 g Energy value: 1848 kJ / 446 kcal Fats: 38 g of which saturated fatty acids: 25 g Carbohydrates: \\u003C 0.5 g of which sugars: \\u003C 0.5 g Proteins: 26 g Salt: 1.5 g
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The starting point for the production of Pecorino Roncione is fresh milk, carefully selected from the best farms. The milk is processed raw, a method that preserves the natural microbial flora. This element is essential to give the cheese its rich and intense flavor, capable of evoking the typical aromas and scents of the pasture. After processing, the cheese begins its first maturation phase in the dairy's cells. Here, the pecorino starts to develop its distinctive characteristics, thanks to careful management of environmental conditions. Aging in the Roncione Cave One of the peculiarities of Pecorino Roncione is its final refinement, which takes place in the historic 18th-century Roncione cave. After the first maturation, the pecorino wheels are transferred to this cave, where they complete the aging process. In the cave, the pecorino rests on wooden boards and straw, in an environment with completely natural temperature and humidity. The peculiar microclimate of the cave contributes significantly to giving the cheese its unique organoleptic characteristics. Characteristics of Pecorino Roncione Pecorino Roncione presents itself with a hard and crumbly texture, of a pearly white color. The thick and resistant rind is covered with straw, a detail that recalls the long aging period in the cave. The flavor of this pecorino is rich and bold, with notes reminiscent of the meadow and freshly milked milk. The combination of these sensory characteristics makes Pecorino Roncione an unparalleled product, capable of offering an authentic and engaging taste experience. A Naturally Lactose-Free CheeseOne of the most relevant aspects of Pecorino Roncione is its natural absence of lactose. This makes it an ideal choice not only for cheese lovers but also for those who are lactose intolerant and do not want to give up the pleasure of a good pecorino. Pairings: Pecorino Roncione, with its intense and persistent flavor, lends itself to multiple pairings. Try it with: Full-bodied red wines: a Barolo, a Chianti Classico Riserva, or a Nero d'Avola will highlight its aromatic notes. Structured white wines: an aged Chardonnay or a characterful Sauvignon Blanc will balance its sapidity. Honey: a classic pairing to slightly sweeten the taste of pecorino and create an interesting play of flavors. Jams and preserves: pear, fig, or cherry jams will give the cheese a touch of sweetness and freshness. Fresh fruit: grapes and pears are winning combinations to enhance the aromatic component of pecorino. Storage: Store in the refrigerator Processing: It is born from the finest fresh milk, processed raw to preserve its rich microbial flora intact. After an initial maturation of at least 60 days in refrigerated cells, Pecorino Roncione undergoes a special refinement: it is transferred to the 18th-century Roncione cave, a suggestive place from which it takes its name. Here, for at least 90 days, the cheese rests on wooden boards and straw, cradled by a variable microclimate of temperature and humidity. This singular aging gives Pecorino Roncione an unmistakable fragrance and intense taste, the result of a perfect combination of tradition and nature. Other: Nutritional values per 100 g Energy value: 1848 kJ / 446 kcal Fats: 38 g of which saturated fatty acids: 25 g Carbohydrates: \\u003C 0.5 g of which sugars: \\u003C 0.5 g Proteins: 26 g Salt: 1.5 g
