Pecorino Fiore della Tuscia

Cooked sheep's milk cheese with notes of earth and herbs

Curd reduced to rice grains and cooked at 45 degrees: the ancient technique that gives great shapes and great character

Chiodetti's Pecorino Fiore della Tuscia

Fiore della Tuscia is the pecorino cheese that reveals the most technical and passionate side of the cheesemaker's work. It is a cooked sheep's milk cheese: the curd is cut into tiny pieces, similar to grains of rice, and then cooked at about 45 degrees Celsius, a delicate process that expels excess whey and gives the cheese a compact structure and an extraordinary ability to age for a long time. It is no coincidence that it is also produced in characteristic large wheels, such as the 17 kg version. Its aromatic profile is markedly distinct from that of the company's classic Pecorino Falisco: deep, vegetal notes of earth and herbs, reminiscent of the pastures even before the milk.
 
 
 

The roots of this pecorino cheese are in the technique of large forms

Cooking the curd is one of the most crucial inventions in the history of cheesemaking: born in the Alpine valleys and spreading throughout the peninsula, it allows for cheeses that can last for months—and sometimes years—without deteriorating. It's the same technical family as the great Italian grating cheeses, and it's the reason why the wheels can reach significant weights: only a cooked and well-drained curd can sustain its mass during a long aging process. Breaking the curd down to the size of a grain of rice is the key, the one that decides everything: the smaller the curd, the more whey is released, the longer the cheese is destined to last. Applying this technique to sheep's milk from Tuscia, in a land historically linked to caciotta and canestrati, is a research choice bearing the signature of Gianni Chiodetti.
 
 
 

Choosing the Flower of Tuscia means taking care of yourself

With 27,3 g of high biological value protein per 100 g and zero carbohydrates, this pecorino is a hearty food, suitable for low-sugar diets. Cooking the curd and aging gradually reduces the lactose content, making it generally well-tolerated even by those sensitive to fresh dairy products. Salt is kept at 1,8 g, a measured amount that allows the flavors to emerge rather than mask them. Like any sheep's milk cheese, it also provides calcium, phosphorus, B vitamins, and vitamin A: just a few grams are enough to enrich a dish with flavor and substance.
 
 
 

How to Best Use: Pecorino Fiore della Tuscia

• WITH THE BITTER VEGETABLES OF THE LAZIO TRADITION: its notes of earth and herbs interact perfectly with the vegetal bitterness — try it in flakes on Clean organic puntarelle seasoned, or melted on a Organic Clean Catalonia Chicory sautéed in a pan with the Roman artichokes.
• GRATED ON SOUPS AND RUSTIC FIRST COURSES: being cooked pasta it grates magnificently - a handful on a soup Dried broad beans or on a plate of Organic Senatore Cappelli Whole Wheat Penne Rigate with raw oil it transforms a poor dish into a memorable dish.
• IN CUBES IN THE RUSTIC APERITIF: serve it in generous cubes accompanied by Forest Honeydew Honey, which with its woody note supports its earthy character, and from Spelt and Organic Olive Oil Cantuccini for the crispy contrast.

The Producer: Chiodetti

Chiodetti is a family of cheesemakers from the Tuscia area of ​​Viterbo, where master cheesemaker Gianni runs the company with his wife Rita, his children Michela and Emanuele, and twelve employees. This collaborative effort invests in product research, quality control, and advanced systems for energy conservation and environmental protection.
 
 
 

Ingredients

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

Allergens: MILK and MILK-based products.
 
 
 

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

• Energy: 1466 kJ / 353 kcal
• Fat: 27,8 g
• of which saturated: 16,3 g
• Carbohydrates: 0 g
• of which sugars: 0 g
• Protein: 27,3 g
• Salt: 1,8 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), wrapped in cling film or a slightly damp cloth, avoiding direct contact with the film: cooked pasta needs to breathe. Remove from the refrigerator about an hour before serving, so that the earthy and herbal aromas can fully develop. The product is also available in distinctive larger wheels, such as the 17 kg version.
 
 
 

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