Formaggio Brandan

Casa Pedona produces a truly unique sheep's milk cheese, but we can't call it pecorino, it has a name that reflects its truly unique characteristic, this is how Formaggio Brandan Casa Pedona e lo Scoppolato was born. Bringing new life to a different kind of sheep's cheese with a new spirit. This is how Lo Scoppolato was born, gradually becoming, with sacrifice and love, a sought-after reality appreciated by food journalists, starred chefs but above all by the many enthusiasts of good cheese. A dream that became a wonderful reality! Because, let's remember, never give up on dreams when we wake up in the morning. In the process, the product undergoes ageing with a particular humidity level in order to obtain a properly aged product and enhance its flavour. Lo Scoppolato is a tasting experience. Not only for those who love cheese but also for those who wish to discover an intense flavour.

Formaggio Brandan

To describe this cheese we need to take a step back into the past. It dates back to the end of the 1400s, the period in which Bartolomeo Garosi, known as il Brandano, lived. A singular character born in Petroio (Si). A character who indeed inspired this cheese. Irregular in shape, mad and sincere like the Tuscan mystic. From this idea a collaboration involving several hands was born with Roberto Governi and Gabriele Fabbri, producers of pecorino di Seggiano, and the adventure began. The wheels of cheese, after about a month, are wrapped in a mixture of spelt and beer. A refining process that gives unique aromas. Ageing that takes place inside terracotta containers. In this microclimate the cheese matures, absorbing all the aromas of the spelt and the flavours of the beer. After this period, after about 30 days of this process, the cheese is â extractedâ to be left to dry. A sheep's milk cheese, it is matured for about forty days, and subsequently wrapped in a mixture of spelt and beer. It then continues maturing for a further forty days.

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