Fresh pecorino with a creamy interior and a mild, lingering flavour. For a cheeseboard or the end of a meal.
Made from sheep's milk in Tuscany and aged for about 25 days.
The rind is well formed, the interior soft and creamy, with few holes. The flavour is mild, clean and long on the palate. Serve it at room temperature so the interior softens, with bread and fruit.
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