Francesina
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Francesina

Francesina

by Riccianico dairy

€9,50

Francesina

Raw milk cheese vaccine and with a bloomy crust

with a delicate flavour, soft to the taste with barely hinted hints of wild mountain herbs. Very versatile, it can be served at the beginning of a meal with cold cuts and ancient grain bread or on a nice tray with other cheeses.

Whole wheel of about 350 g

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COD: LGRFI01FRNCF01 Categorie: ,
Francesina

Reviewed by

Simona

The Explorer

Cheese with a delicate flavor, soft on the palate with just hints of mountain pasture herbs. Very versatile, it can be served at the beginning of a meal with cold cuts and an ancient grain bread or in a nice tray with other cheeses, but it is also excellent on pizza or in focaccia just removed from the oven. Strictly prepared with company milk!

There Riccianico dairy It is a small dairy in Mugello, it is located in an uncontaminated area between the woods and hills of Firenzuola, here we produce raw milk cheeses with organic fodder from the company, this is where the Francesina.

Francesina

ours is a farm dairy. We produce all cheeses with raw milk and the rinds are not treated. We have our own breeding and we feed our cows mainly with organic fodder that we produce on our farm.

It is a fresh soft cheese whose rind is covered with a white fluff, with pleasantly vegetal hints. And it is precisely the bloomy rind, which recalls the French cheeses, which inspired its name.

This is a cheese with a short maturation period, from 10 to 45 days. Initially the flavour is delicate with pleasant vegetal hints, while as maturation progresses it becomes more intense and spicy, while the paste takes on a creamier consistency.

Bloomy rind cheese, with an initially delicate flavour with pleasant vegetal hints. As it ages it acquires an intense flavour with spicy notes. The rind should always be eaten, except in the more advanced stages of maturation (after about a month), when it can take on more bitter notes.

It can be enjoyed as an appetizer, at the end of a meal or at any time of the day for a simple touch of goodness.

Format

Whole wheel of about 350 g
Preparation time

Ingredients on the label

Raw MILK, selected ferments (penicillium candidum and geothricum candidum), rennet, salt
Allergens

Milk
Note

,

Average nutritional values per 100 g

Energy 1300 kJ / 313 kcal
Fat 25.2 g
of which saturated fatty acids - g
Carbohydrates 1 g
of which sugars - g
Protein 22.5 g
Salt 1.5 g
Note: The values may undergo slight variations over the course of the year in relation to the maturation and seasonal fluctuations of the milk
Method of conservation

Store at a temperature between 4 ° C and 15 ° C, the higher the temperature, the faster the pasta matures
Recommended combinations

Excellent with a white wine not too structured, accompanied by fresh fruit, especially grapes and pears, or dried fruit, such as walnuts and hazelnuts, but also with fruit and vegetable compotes
Tasting tips

At room temperature, excellent with bread and a veil of butter if the seasoning was advanced, heated in a pan wrapped in raw ham or speck or in polenta
Shipment

Shipments of perishable products, which need to be stored at a controlled temperature, are made on Mondays, Tuesdays and Wednesdays. For orders placed from Thursday to Sunday, the shipment will take place in the following week, in order to avoid stocks on Saturday and Sunday and the consequent risk of alteration of the food.
region

Latteria Riccianico

Nel cuore dell'Appennino toscano batte il cuore di questo piccolo caseificio artigianale. L'idea è nata da Annette che, avendo sposato un allevatore storico della zona, ha pensato bene di portare avanti il proprio progetto di dar vita ad un caseificio artigianale con il prezioso latte prodotto dalla loro fattoria, dove pascolano indisturbate tra boschi e colli le frisone e le brune. I prodotti sono tutti rigorosamente a latte crudo e le mucche vengono nutrite con foraggi biologici di montagna autoprodotti dall'azienda.
I sapori e i profumi delle erbe si ritrovano in tavola. Oltre ai prodotti più tradizionali, come la caciotta e il formaggio stagionato "da serbo", Annette si è cimentata anche in una deliziosa crosta fiorita ispirata ai formaggi francesi, da cui il nome di "francesina".

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