Extra Mature Falisco Pecorino

Canestrato made only from fresh sheep's milk: crumbly texture, intense, spicy and persistent flavour

The best shapes, chosen one by one to face the long time of the great maturation

Chiodetti's Extra Mature Falisco Pecorino

Not all wheels are destined for greatness: this Pecorino Falisco is born from a careful selection of the finest, those whose structure and character are ready for long aging. It is a canestrato pecorino, made exclusively with fresh sheep's milk, and boasts a deep straw-colored paste that, over the months, acquires that noble crispness that crumbles under the knife. The flavor is intense, spicy, and persistent, yet—and this is its most surprising signature—it remains mildly salty despite the long aging: aromatic power without saline aggression. A cheese to be savored slowly, in flakes, as one does with rare products.
 
 
 

The roots of this pecorino cheese are sunk in the basket of the Faliscan shepherds

"Canestrato" isn't a decorative adjective but rather the description of an ancient process: the curd is pressed into woven rush baskets, which imprint their unmistakable pattern on the rind and allow the whey to drain slowly. It's the method used by Mediterranean shepherds, practiced identically for millennia—Homer describes it in the Odyssey, when Ulysses finds baskets laden with cheese in Polyphemus's cave. As for the name, it harks back to the Falisci: the Italic people who, before the Romans, inhabited the countryside between the Tiber and the Cimini Mountains, building cities like Falerii and raising flocks on the same pastures where the sheep of Tuscia still graze today. A cheese whose name bears three thousand years of history.
 
 
 

Choosing Extra Mature Pecorino Falisco means taking care of yourself

The numbers reveal a cheese of nutritional excellence: 30,3 g of high biological value protein per 100 g and a truly remarkable calcium content of 1,034 g—over one gram, among the highest levels in the entire dairy industry—essential for bones and teeth. It contains zero carbohydrates, making it suitable for low-sugar diets, and the extremely long aging process naturally reduces lactose to almost nothing, promoting tolerance even for those with sensitivities. Salt levels are limited to 2 g, a value measured for an extra-aged cheese. A single flake is enough to add flavor and substance to a dish.
 
 
 

How to Best Use: Extra Aged Falisco Pecorino Cheese

• IN FLAKES, WITH DESSERTS THAT ENHANCE IT: serve it in flakes with Organic Williams Pears  in wedges and a teaspoon of Organic apple and grape compote: the sweet-spicy contrast that makes the perfect cutting board.
• GRATED ON TRADITIONAL FIRST COURSES: it is the right cheese for a cacio e pepe or a signature amatriciana — grate it generously on Organic Senatore Cappelli Rigatoni with Organic Malabar Black Peppercorns crushed at the moment and a curl of Tuscia pillow.
• WITH A GREAT RED, AT THE END OF THE MEAL: its persistence calls for a wine that lives up to it - for those who love to dare, the Organic Montefalco Sagrantino Passito DOCG: the meditation pairing.

The Producer: Chiodetti

Chiodetti is a family of cheesemakers from the Tuscia area of ​​Viterbo, descended from shepherds from Abruzzo who arrived here with the transhumance. In the dairy, they mature patiently, testing the ripening of the wheels by touch, and turning them precisely: ancient techniques that, combined with research into ferments conducted by master cheesemaker Gianni Chiodetti, create cheeses featured on the menus of prestigious restaurants in central Italy.
 
 
 

Ingredients

Pasteurized sheep's MILK, rennet, salt, lactic ferments.

Allergens: MILK and MILK-based products.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1600 kJ / 385 kcal
• Fat: 29,3 g
• of which saturated: 17,7 g
• Carbohydrates: 0 g
• of which sugars: 0 g
• Protein: 30,3 g
• Salt: 2 g
• Calcium: 1,034 g

Freshness and Taste Guaranteed

The product arrives vacuum-packed to ensure its freshness. Slight weight variations are possible due to the artisanal processing that preserves the integrity of the product.
 
 
 

Food container

Store in the refrigerator between 40 and 46°F (4 and 8°C). Once opened, wrap it in cling film or a slightly damp cloth, avoiding direct contact with the cheese: such a mature cheese needs to breathe. Remove from the refrigerator at least an hour before serving, because at room temperature the crispness opens up and the aromas are fully released. If the rind becomes too dry, simply scrape it lightly before serving.
 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp