The Buccino Pasquale semi-seasoned Bagnolese pecorino is a cheese produced with whole sheep's milk from the Bagnolese sheep breed with maturation of 2 months.
The cheese is included in the list of PAT (traditional agri-food products) recognized by the Campania Region.
It is characterized by a raw and compact paste, enclosed by a hard and wrinkled crust, yellow in color tending to brown; the taste is exquisitely spicy depending on the degree of seasoning.
It is a rustic, simple cheese, but with a strong organoleptic specificity, the semi-seasoned Bagnolese pecorino is an ideal table dish as an appetizer or after a meal as well as cooked in various preparations.
Ingredients: milk, natural rennet, salt.
Founded by Buccino Pasquale as an independent livestock farm in 1990, carrying on a tradition that has been handed down for three generations, the company boasts the production of Bagnolese pecorino still produced according to the ancient methods of the Bagnolese tradition, transforming the sheep's milk and letting the product thus obtained for six / seven months; in addition, the company also produces, in the same way, a ricotta made from the whey of cheese processing.
Pecorino Bagnolese d'Irpinia
The cheese produced bears the "PECORINO BAGNOLESE D’IRPINIA" trademark which was created as a guarantee mark for the pecorino cheese of the same name and is issued by the association to qualified producers and is affixed to every single cheese wheel. Here are the processing stages of Pecorino Bagnolese:
The milk chosen for the production of Pecorino Bagnolese comes from flocks raised in the wild on natural pastures. Milking is done manually and the milk must be processed within 24 hours of the first milking. Fresh sheep's milk is then transferred to processing centers in refrigerated tanks or steel tanks.
Once at the dairy, the raw milk, after suitable filtering, is progressively heated in the boilers until it reaches a temperature ranging from 36 to 38 ° C.
When the milk reaches these temperature values, the lamb rennet is added, and after 25 - 35 minutes the milk is transformed into curd.
After the curd has formed, the latter is broken using a wooden ladle until you get lumps similar in size to grains of rice. The curd is left to rest for a few minutes, after which the mass is extracted and then inserted into the molds, special mesh containers with a characteristic shape. The next phase is the pressing, done strictly by hand and which allows the whey to come out.
The pasta obtained is divided into blocks, placed in special resin molds for food for the maturation treatment in special hot / humid rooms in order to facilitate the acidification of the pasta. The wheels are sent to the "salting", then each wheel is sprinkled with coarse salt for 24 hours on the side, after the two days of salting the "first salt" is obtained, the wheel is still left to drain from the excess whey for a few days , the now well dried form begins to mature on wooden boards where it will pass for a minimum of 3 months for a good result. During the aging the Pecorino is turned and cleaned from time to time.
For the production of ricotta, the whey from the previous processing is recovered and heated in the boilers until it reaches a temperature of 60 ° C. Then we proceed with the addition of raw milk and the raising of the temperature up to 83 ° C. Then we proceed with the extraction of the mass and the subsequent insertion into the molds. The ricotta is ready ...
Buccino Agricultural Company - By Buccino Pasquale
Autonomous livestock company since 1990.
Founded by Buccino Pasquale as an independent livestock company in 1990, carrying on a tradition passed down through three generations, the company proudly produces Bagnolese pecorino cheese, still crafted using the ancient methods of the Bagnolese tradition. They transform sheep's milk and allow the resulting product to mature for six to seven months.
Additionally, the company also produces ricotta cheese, derived from the whey obtained during the cheese-making process.
Pecorino Bagnolese from Irpinia
The cheese produced bears the "PECORINO BAGNOLESE D’IRPINIA" trademark, which is established as a guarantee mark for the Pecorino cheese of the same name. This mark is issued by the association to qualified producers and is affixed to each individual cheese wheel. Here are the stages of the Pecorino Bagnolese production:
The milk selected for the production of Pecorino Bagnolese comes from flocks raised freely on natural pastures. The milking is done manually, and the milk must be processed within 24 hours of the first milking. The fresh sheep's milk is then transferred to processing centers in refrigerated tanks or steel containers.
Upon arrival at the dairy, the raw milk, after proper filtration, is gradually heated in vats until it reaches a temperature ranging from 36 to 38°C. When the milk reaches these temperature values, lamb rennet is added, and after 25-35 minutes, the milk has transformed into curds.
Once the curd has formed, it is broken down using a wooden ladle until it forms curd pieces similar in size to grains of rice. The curd is allowed to rest for a few minutes, after which the mass is extracted and placed in special net containers with a characteristic shape.
The next step is pressing, done strictly by hand, allowing the whey to drain.
The obtained curd is divided into blocks, placed in special food-grade resin molds for the aging process in specific warm and humid rooms to promote acidification of the curd.
The cheese wheels are then initiated into the "salting" process, where each wheel is coated with coarse salt for 24 hours on each side. After two days of salting, the "first salting" is achieved, and the cheese wheels are left to drain any excess whey for several days. The now well-dried cheese wheels are placed on wooden boards for a minimum of 3 months of aging to achieve a good result. During the aging process, the Pecorino cheese is periodically turned and cleaned.
For the production of ricotta, the whey from the previous process is recovered and heated in vats until it reaches a temperature of 60°C. Then, raw milk is added, and the temperature is raised to 83°C. Afterward, the curd is extracted and placed in net containers. The ricotta is now ready...