Scoppolato Gran Cru cheese

Scoppolato Gran Cru cheese

Fascia di prezzo: da €23,50 a €44,60

Scoppolato Gran Cru cheese

a sheep's cheese, a pecorino made unique by the processing and slow maturing, thanks to mastery of the cheesemaker who managed to create a product from enjoy in flakes. Perfect with a bubble to serve as aperitif.

The Broken, once emptied it is perfect for containing a risotto, or why not a wonderful spaghetti "  Cheese Scoppolato and pepper".

Flavorful petals for lovers of good cheese!

Half wheel format with variable weight of approximately 650 g and whole wheel of variable weight of approximately 1.3 kg

 

 

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See also the other products of Casa Pedona


Formaggio Scoppolato Gran Cru

Tasted by

Simona

The Explorer

the sheep's milk pecorino that literally surprises you. To be enjoyed in flakes and accompanied by a nice glass of white wine together with focaccia and olives. Served in flakes, delicious and inviting!

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 Scoppolato Gran Cru cheese

Scoppolato Gran Cru cheese

Bringing life back to a different cheese with a new spirit. This is how Lo Scoppolato was born, slowly becoming, with sacrifice and love, a refined reality appreciated by food journalists, starred chefs but above all by the many enthusiasts of the good cheese. A dream that has become a very good reality! Because, remember, never give up on dreams when we wake up in the morning.

it's a sheep's milk cheese with an excellent taste made unique by the particular processing that the cheesemaker jealously guards. In the process the product is subjected to a seasoning with a particular humidity in order to obtain a product with the right seasoning and to enhance its flavour. Scoppolato is ataste experience not only for those who love cheese but also for those who want to discover an intense flavour.

The curiosity arises from the name that was attributed to the product. Scoppolato comes in fact from the story of a shepherd. His name was Tristano, called Pedona. Pedona every time he met his master took off his hat, the so-called “coppola“.

Recommended pairings: find a great match with i fragrant wines with a marked acidity. Perfect with the “bubbles

It's the “brilliant” cheese as an aperitif to be served strictly in flakes! Savory, greedy, persistent: one one flake leads to another and what can I say, the bubble is perfect! But not only that, try it with onion jam and perfect with 

The Grand Cru has made its way into the panorama of pecorino cheeses, conquering over time, in about ten years, the podium of one of the Italian sheep cheeses most appreciated. The characteristic that makes it unique is the processing carried out by the cheesemaker and the slow maturation. A product iconic, which expresses its best when tasted in small flakes. To be accompanied with a good signature white and of excellent workmanship in perfect combination with the quality of this cheese. Without half measures it will pleasantly surprise you.

Flavor petals!

 

 

 

 

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, salt, rennet, selected lactic ferments. Crust treated with grape seed oil. Inedible rind.

Nutritional values per 100 g

Energy 1594 kj / 384 kcal
Fat 31.1 g
of which saturated fatty acids 22.9 g
Carbohydrates 0 g
of which sugars 0 g
Protein 25.9 g
Salt 1.2 g

Format

half wheel approximately 650 g, whole wheel approximately 1.3 kg

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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