Bruschino cheese

Bruschino cheese

Fascia di prezzo: da €25,00 a €46,90

Cheese Bruschino

a sheep's cheese, a pecorino made unique by its processing and production special refinement. Once ripe it is immersed in pure raw beeswax of operculum, and covered. A wax crust forms where its refinement process continues. The result is a flavour sweetness of honey and the notes of bitter almonds.

  • Available
  • half wheel Variable weight 700 g
  • and whole shape Variable weight 1.4 kg

 

 

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Formaggio Bruschino

Tasted by

Simona

The Explorer

a unique product, for its complexity of aromas, for its delicate and refined flavor. It calls very well the bubble of a classic method

Pedestrian House  it produces a truly unique cheese made from sheep's milk but we cannot call it pecorino, it has a name that reflects its truly unique characteristic, this is how it was born Bruschino cheese

Casa Pedona and the Scoppolato

Bringing a different sheep's cheese back to life with a new spirit. This is how Lo Scoppolato was born, which has slowly, with sacrifice and love, become a sought-after reality appreciated by food journalists, starred chefs but above all by the many enthusiasts of the good cheese. A dream that has become a delicious reality! Because, remember, never give up on dreams when we wake up in the morning. In the process, the product is subjected to seasoning with a particular humidity in order to obtain a product with the right seasoning and to enhance its flavor. Scoppolato is ataste experience. Not just for whom loves cheese but also for those who want to discover an intense flavour.

Bruschino cheese

The master cheesemaker in Bruschino he made a pecorino cheese extremely refined. It's a milk cheese sheep with an elastic paste that is refined in pure form beeswax raw operculum. It is the wax with which the bees seal and close the cells with honey. After about 20 days it is placed in a container with beeswax that has been heated and liquefied. Literally it is dipped in wax.

A wax crust is created that covers it entirely. In this way the cheese is not in contact with the external environment. Protected by wax crust the cheese continues to evolve. Slowly slowly in the refinement yes develop pleasant notes of honey .Delicate and intriguing. A unique and balanced taste among the sweetness of the wax combined with the notes of bitter almonds that are released in the mouth.

The Bruschino it is excellent as is or can be an excellent ally in the kitchen to stuff croutons, sandwiches and pizzas.

Recommended pairings: It goes very well with rosé wines fragrant white wines and tasty oa classic method sparkling wines.

It's the cheese perfect for adding a touch of flavor to focaccias or pizzas. Try it to prepare hot croutons.

 

 

 

 

 

 

 

Weight 1,800 kg
storage

How long will it keep? See label
How is it preserved? Store in a cool, dry place away from light and heat

Ingrediants

Pasteurized sheep's MILK (MILK origin Italy), rennet, salt, selected lactic ferments, treated in the crust with raw beeswax.

Nutritional values per 100 g

Energy 1543KJ 372 Kcal,
fats 31g, of which saturated fatty acids 22g,
carbohydrates 1.2g of which sugars 0.9g
protein 22g
salt 1.6g

Casa Pedona

Ecco la storia che ha dato l'impulso a Casa Pedona, alla ricoperta dello "scoppolato di Pedona"! A metà 800 Giobatta Pacini, possidente terriero di Lucca, decise di acquistare un grosso gregge di pecore a far pascolare sui terreni alti di Seimiglia affidandolo ad un pastore; Tristano da Pedona. Tristano, di tanto in tanto, si recava a Lucca per portare il formaggio di pecora prodotto, sempre di scarsa qualità. Un fatto inspiegabile.

After a “Busted” reverent (The inevitable coppola characterized Tristano), confessed to Pacini that the cheese was not what he expected. “Maybe it's the grass that the sheep eat!” He justified himself, But there was a secret.
Tristano bought cow's milk from a nearby farmer and mixed it with sheep's milk, thus obtaining enough milk from the sheep to make his own cheese. pure pecorino cheese, fragrant and tasty which he was hiding by doing mature in a cave.

Who knows how it was that the Lucchese intuited that behind that poor quality cheese there was a mystery that needed to be solved. He sent for the shepherd who, after the usual "scoppolata", reiterated that if the cheese was not very tasty it was not his fault. After this evasive answer, one morning, quietly, Giobatta went up to Tristano's sheepfold and met him as he was coming out of a cave.
The shepherd, seeing him, turned pale and greeted his master with the usual "scoppolata" but was pushed by Pacini into the ravine where there was a good cheese scent. In a niche, wrapped in straw, there were dozens of forms of cheese. Giobatta used a knife to cut open the form and took a flake from inside: a unparalleled flavour!
At that point the shepherd had to confess his crime. “Of course not. scopolato of Pedona!” - Pacini exclaimed furiously. And chewing that piece tasty cheesy he added: "you are not a polite person who takes off your cap in front of the master. You are a scoundrel. But from now on you will produce this cheese by keeping it for maturing in the niche of the cave. For me, that is.”

After about ten years Tristano stopped making the “scoppolata”. A heart attack took him to the other world and with him stopped the production of this unmistakable cheese.

Today rediscovered by me, Gabriele Ghirlanda, when passion manages to create unique products!

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