Made with fresh pasteurized sheep’s milk to which only rennet, lactic ferments, Volterra salt and obviously chilli pepper are added, our Pecorino al Peperoncino represents the perfect synthesis of unique and characteristic Mediterranean flavors.
It is made for us by the Maremma Dairy of Follonica which, under the expert guidance of Mr. Fortunato and his sons, has been producing typical cheeses since the 1960s, now renowned all over the world.
The know-how, respect for the dairy traditions of the area, the use of raw materials of the highest quality, combined with a modern approach to the market and careful supervision of the entire production process, have led the Spada family to become ambassadors of taste and tradition of Pecorino Toscano not only in Italy but also abroad.
And among the many cheeses they produce, this pecorino is undoubtedly one of the most exclusive and appreciated witnesses.
With a compact, white or slightly straw-colored texture, sprinkled with small ruby nuggets, Pecorino al Peperoncino is characterized by a lively and decisive flavor, the result of the perfect marriage between the sweetness of sheep’s milk and the liveliness of chilli, also enhanced by seasoning not too long ranging from 30 to 60 days.
Perfect if consumed during appetizers or cut into sticks in the aperitif buffet, it also lends itself to being consumed in bold and not obvious combinations, such as with melted chocolate and fresh strawberries, for an end of the meal that will also give the most palates refined and demanding an interesting taste experience.
Among the many possible combinations – let’s leave it to your imagination, the freedom to try them all – we recommend trying it with Acacia Honey or Thousand Flower Honey, perhaps accompanied by a full-bodied glass of red wine.
Chilli, properties and benefits
The red pepper, which represents the distinctive note of this pecorino, is an annual plant belonging to the Solanaceae family which also includes tomatoes, aubergines, potatoes and even tobacco.
It was not originally a native plant of Europe, but was brought to the continent by Christopher Columbus after his second voyage to the New World.
What immediately distinguishes this plant is the spiciness on the palate, a flavor that depends on capsaicin, an alkaloid present in more or less high concentration depending on the species in question. In fact, there are many varieties of chilli peppers – over three thousand – and especially in recent years there are more and more enthusiasts who cultivate or collect them, not only because its fruits are a perfect spice to be used in the kitchen, but because the plants of chili peppers are also very ornamental and decorative.
In addition to the characteristic spicy taste, this alkaloid also has the property of stimulating and increasing blood flow. It also counteracts bacterial proliferation – it is in fact also used in sausages to improve their conservation – and helps to lower cholesterol levels. Not only that, it also promotes intestinal mobility and is a very powerful natural antioxidant.
In addition, it stimulates the metabolism contributing to the weight loss process. In fact, capsaicin stimulates some receptors in the brown adipose tissue – whose main function is to release fat in the form of heat – and decreases the secretion of the pancreatic hormone ghrelin, responsible for the sensation of hunger.
Among its many functions appreciated by the classic pharmacy there is also that of expectorant and antihistamine.
Finally, the link that binds chilli to eros has always been known. This aphrodisiac power mainly depends on being an “exotic plant” and therefore initially considered “sinful”. However on a scientific level, capsaicin has a vasodilating effect and the pepper itself is rich in vitamin E (as well as C, K, B and A) stimulating libido in both sexes.
The “degree of spiciness” of chilli is measured with the Scoville scale (from the name of the chemist who invented it). It is an empirical scale that measures the units of capsaicin (SU) present in the fruit and ranges from 0 (value that distinguishes sweet pepper) and reaches up to 16 million. To better understand, our common red chillies (those also used in the preparation of this cheese) are around 5,000 US dollars, while the Habanero reaches almost 600,000.
The presence of casein helps to strongly dampen the burning left on the tongue by the capsaicin contained in the chilli: this is why our pecorino represents a harmonious fusion of flavors, stimulating and pungent but at the same time welcoming and sweet.
Pasteurized sheep’s MILK, Volterra salt, 0.05% chilli pepper, rennet, enzymes.
Store from + 2 ° to + 10 ° C.
Produced and packaged in the IT 09 038 CE factory.