https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Pecorino_a_crosta_fiorita_cheesePecorino a crosta fiorita cheese - Revision history2026-04-18T08:06:44ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Pecorino_a_crosta_fiorita_cheese&diff=157631&oldid=prevJuliaBalbilla at 16:51, 16 December 20122012-12-16T16:51:15Z<p></p>
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[[Image:Pecorino a crosta fiorita cheese.jpg|thumb|300px|right|Pecorino a crosta fiorita cheese]]<br />
[[Pecorino]] a crosta fiorita is a [[Ewes' milk cheese|ewes' milk cheese]] from San Casciano Val di Pesa, in the province of Firenze in Tuscany. It is made by heating the [[Milk|milk]] to 30°C and then adding milk enzymes (''[[Penicillium Candidum|penicillium candidum]]'') and [[Rennet|rennet]] and after the formation of the [[Curd|curd]] it is drained, [[Salted|salted]] and moulded then matured for 2-3 months. <br />
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The [[Cheese|cheese]] is soft with an ivory-[[Cream|cream]] colour. The rind is has a characteristic wrinkled texture which grey due to the presence of [[Mould|mould]]. It has diameter of 15-20 cm, a height of 6cm and weigh about 1.2 kg. It is very tasty and has a slight aroma of straw.<br />
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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br />
[[Category:Ewes' milk cheeses]]<br />
[[Category:Italian cheeses]]<br />
[[Category:Toscana cheeses]]<br />
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