Home of Scoppolato di Pedona
About me
Gabriele Ghirlanda
Life is about to follow your passion and intuition. It happened thirteen years ago, despite having no experience in making cheese, I tried to turn a passion for something real, creating a different cheese with a new spirit. That is how Lo Scoppolato was born, slowly, with sacrifice and love, a reality appreciated by gastronomic journalists, starred chefs but above all by the many fans of good cheese. A dream come true! Because, remember, never give up your dreams!
2017/05/30 16:06
Read more about Casa Pedona
Scoppolato
Gran Cru
01
Characteristics
Scoppolato is a sheep’s milk cheese. The special processing and careful seasoning enhance the flavour of this precious product.
02
Wine combination
It perfectly goes with fragrant wines with a strong acidity such as Vermentini from Liguria, Falanghina or other important sparkling wines.
03
Fun fact!
The Scoppolato takes its name from a Shepherd, Tristano also called Pedona who used to take off his hat ( the Coppola ) to welcome the “landlord” with a polite greeting.
04
Try it like that!
The Scoppolato has to be rigorously cut and eaten in flakes. It perfectly goes with onion jam. Maybe those of Treschietto village in Lunigiana.
Scoppolato
Foglia di Noce
01
Characteristics
In its fifth month of ageing, the Scoppolato is stored in Barrique and wrapped in walnut leaves.
02
Wine combination
Walnut Leaf goes well with full-bodied red wines or particularly aged barricades whites.
03
Fun fact!
To mature the best Scoppolato Foglia Di Noce we use oak barriques.
04
Try it like that!
Try The Scoppolato Foglia di Noce cut into slices with pickled vegetables and unsalted bread.
Scoppolato
Paglia e fieno
01
Characteristics
The cheese matures for forty days absorbing all the scents of summer.
02
Wine combination
The typical varietal notes of Scoppolato Paglia e Fieno are enhanced with white wines having a full body or red wines with soft and smooth tannins such as Pinot Neri or Lagrain.
03
Fun fact!
Maturing cheese with straw is an ancient custom.
04
Try it like that!
Try it with a mirepoix of pitted olives lightly sprinkled with some nutmeg.
Buy
Our products
Scoppolato Gran Cru
€16.50 – €32.00Scoppolato is a cheese made from sheep’s milk. The particular processing and the careful seasoning enhance the flavor of this precious product.
Choose from the available cuts:
- Whole wheel – 1,100 gr
- Half-wheel – 550 gr
We “Scoppoliamo” the half wheel!
The half-wheel will be delivered with the horizontal cut to ensure the best tasting of the Scoppolato Gran Cru.
Shipping costs: €6
Free shipping for orderd over €40.
Scoppolato Foglia di Noce
€17.00 – €33.00The Scoppolato Foglia di Noce is wrapped in walnut leaves and itself covered by a net to hold them.
Choose from the available cuts:
- Whole wheel – 1,100 gr
- Half wheel – 550 gr
Shipping costs: €6
Free shipping for orderd over €40.
Scoppolato Paglia e fieno
€17.00 – €33.00The cheese matures for forty days absorbing all the scents of summer.
Choose from the available cuts:
- Whole wheel – 1,100 gr
- Half wheel – 550 gr
Shipping costs: €6
Free shipping for orderd over €40.
Brandan
€20.15 – €39.00Cheese made from sheep’s milk. After about thirty days, the cheese wheels are stored inside terracotta containers full of a mixture of spelt and beer.
Choose from the available cuts:
- Whole wheel – 1,300 gr
- Half wheel – 650 gr
Shipping costs: €6
Free shipping for orderd over €40.
Rosa di Seggiano
€16.00 – €31.00A medium-aged cheese which is extremely pleasing to the palate.
Choose from the available cuts:
- Whole wheel – 1,300 gr
- Half-wheel – 650 gr
Shipping costs: €6
Free shipping for orders over €40.
Testimonials
Scoppolato is the story of a nineteenth-century manuscript rediscovered by Gabriele Ghirlanda. 100% fresh sheep milk, 30 days of ageing on poplar boards and 60 more days in the cave. To taste it you "dig up” and you discover the taste of fresh milk with pleasant acidity.
Original and unique. The Scoppolato has been characterized since its birth for its way of fruition and for that Tuscan taste, of pure pecorino that does not lose, even if aged, its definite milky note, sweet, tasty. Now also in a strong version: tobacco and straw and hay, now a symbol of the land of Versilia.
Only by "Scoppolando", you discover the persistence and elegance to the palate of this cheese whose secret lies in the curdling of milk. But there are other "Scoppolati", from different tastes and niche products such as Brandan and Rosa, excellent examples of pure Tuscan cheese.
From "Al Magnolia of Forte dei Marmi" also in August, you can taste the classic Christmas cake ". From his own experience at "Noma", with great shrewdness aims to offer the dish "D'apres Redzepi" a new slant putting the "Lunigiana" cheese in the roasted leek and burnt wheat.
Lunigiana is a truly magical territory for the raw materials expressly used at the Magnolia, such as the tasty lamb from Zeri (also famous for its ladies of the lambs), smoked with pine or the schiaccioni beans with pecorino scoppolato and the splendid onion from Treschietto.
I have been having Scoppolato cheeses in my cart for over ten years now. I was one of the first to discover it and to believe in this Tuscan excellence. A unique cheese that also in a fish restaurant like mine, stands out in personality.
The Scoppolato is a great cheese for elegance and flavour. We have it on the menu for a long time. Today exalted by our chef, Nicola Gronchi, in the Tagliatelle di nocciola, pavè di pollo and Scoppolato di Pedona.
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