Amatrice Stagionato Giuncato Pecorino: The Crown Jewel of Lazio

Weight: 13.2 lbs (Approx. 6kg Whole Wheel)

Experience the monumental taste of Italian tradition with our Amatrice Stagionato Giuncato. This isn't just a cheese wheel; it is a labor of love from the high-altitude pastures of the Parco Nazionale del Gran Sasso.

The name "Giuncato" refers to the traditional giunco(reed) baskets once used to mold the cheese, leaving a signature rustic, ribbed texture on the rind. This 13.2 lb wheel represents the pinnacle of the cheesemaker's art—aged to perfection to develop a profile that is as bold as the Amatrice landscape.

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Sensory Profile

• The Texture: A dense, crumbly "Stagionato" (aged) body. As it matures, the paste develops tiny, crunchy protein crystals—a hallmark of superior aging.
• The Aroma: Rich and hay-forward with a distinct "barnyard" sophistication that only 100% pure sheep's milk can provide.
• The Taste: Deeply savory and piquant, featuring a long, buttery finish with notes of toasted walnuts and dried herbs.

Why Choose the Whole Wheel?

Purchasing the full 13.2 lb wheel is the preferred choice for connoisseurs, restaurateurs, and event hosts.

1. Ultimate Freshness: Cutting into a whole wheel ensures the cheese inside has been protected from oxidation, preserving its moisture and volatile aromatics.
2. Versatility: Whether you are carving chunks for a rustic tasting, grating it over authentic Amatriciana pasta, or using the rind to flavor slow-simmered stews, a wheel of this size offers endless culinary possibilities.
3. Visual Impact: The hand-pressed "Giuncato" pattern makes it a stunning centerpiece for professional deli displays or lavish grazing tables.

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Specifications & Storage

Feature	Details
Milk Type	100% Italian Ewe's Milk
Aging	Minimum 4–6 months (Stagionato)
Origin	Amatrice (RI), Italy
Rind	Natural, edible (treated with olive oil)

Pro Tip: For the most authentic experience, pair this aged Pecorino with a bold, tannic red like Montepulciano d'Abruzzo or a drizzle of chestnut honey to balance the salt.

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Care & Storage Guide: Amatrice Stagionato Giuncato (13.2 lbs)

A whole wheel of aged Pecorino is a living product. To preserve its complex flavors and prevent it from drying out or developing unwanted mold, follow these professional storage guidelines.

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1. The Initial Cut

Once you break the vacuum seal or the original paper wrap, the cheese begins to "breathe."

• Cleanliness is Key: Use a dedicated cheese knife or a wire cutter. Ensure all tools and your hands are bone-dry; moisture is the enemy of aged sheep's milk cheese.
• Sectioning: If you aren't using the full 13.2 lbs at once, consider cutting the wheel into quarters. Keep one quarter for immediate use and re-wrap the others tightly.

2. Wrapping Techniques

Never use standard plastic wrap directly against the cheese for long-term storage. It suffocates the cheese and can result in a "plastic" taste or oily surface.

• The Gold Standard: Use cheese paper or professional-grade parchment paper. This allows the cheese to breathe without drying out.
• The Double-Wrap: Wrap the cheese snugly in parchment paper, then wrap a layer of aluminum foil or loose plastic wrap over the paper to maintain moisture levels.

3. Ideal Environment

• Temperature: Store in the vegetable crisper drawer of your refrigerator ( $4°C$ to $8°C$ or 39°F to 46°F). This area usually has the most consistent humidity.
• Humidity: If the cheese feels like it’s drying out, place the wrapped sections inside a perforated plastic bag or a loosely sealed container.

4. Managing the Rind

Since the Giuncato has a textured, natural rind, it may occasionally develop "bloom" (white or blue surface mold).

• Don't Panic: This is natural for aged cheeses. Simply damp a cloth with a mix of water and a little salt (or olive oil) and gently scrub the spot away.
• The Rind is Gold: Even when you’ve finished the paste, save the rind! Scrub it clean and drop it into soups, minestrone, or pasta sauces to add an incredible umami depth.

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Pro Checklist for Service

Action	Reason
Temper the Cheese	Remove from the fridge 1 hour before serving. Cold mutes the butterfat and truffle/sheep notes.
Fresh Cuts	Slice only what you plan to eat. The surface area of a slice dries out much faster than the block.
Aroma Check	The cheese should smell like toasted nuts and hay. A sharp "ammonia" smell means it’s been wrapped too tightly in plastic; let it air out for 20 minutes.

🧀 ARTISAN CARE GUIDE

Amatrice Stagionato Giuncato Pecorino

Thank you for choosing a masterpiece of Italian tradition. To ensure your 13.2 lb wheel maintains its peak flavor and texture, please follow these professional care instructions.

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📦 UPON ARRIVAL

Your Pecorino has traveled from the pastures of Lazio. Remove it from its shipping container immediately. If it is vacuum-sealed, let it rest at room temperature for 20 minutes before opening to allow the natural oils to settle.

🔪 SECTIONING THE WHEEL

Because a 13.2 lb wheel is a significant investment, we recommend sectioning it:

• Divide and Conquer: Cut the wheel into halves or quarters using a professional cheese knife or wire.
• Seal the Rest: Vacuum-seal or tightly double-wrap the sections you do not plan to use within the next 14 days. These can stay in the fridge for several months if the seal remains airtight.

🌬️ STORAGE & BREATHING

• Avoid Plastic: Do not wrap the "active" piece of cheese directly in plastic wrap. This suffocates the cheese and alters the flavor.
• The Best Method: Wrap the cheese in parchment or wax paper, then wrap it loosely in foil. This allows the cheese to "breathe" while preventing it from picking up other fridge odors.
• Location: Store in the vegetable crisper drawer —it is the most humid part of your refrigerator.

🍽️ PREPARING TO SERVE

• The 60-Minute Rule: Always bring your Pecorino to room temperature (approx. 21°C / 70°F) before serving. Cold temperature masks the complex sheep's milk fats and nutty aromatics.
• The Rind: The "Giuncato" (reed) pattern on the rind is natural. If you see a small amount of surface mold, simply wipe it off with a cloth dipped in olive oil. Never throw the rind away! Save it for flavoring soups and stews.

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QUICK REFERENCE

• Ideal Temp: 4°C – 8°C (39°F – 46°F)
• Flavor Profile: Piquant, nutty, and buttery.
• Best Pairing: Montepulciano d'Abruzzo, acacia honey, or fresh pears.

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“Aged cheese is a living thing. Treat it with care, and it will reward you with a symphony of flavor.”