Semi-aged raw sheep's milk pecorino with a red rind. A pronounced flavour, for a board of characterful cheeses.
The sheep's milk is not pasteurised. The cheese is aged for about 70 days in Tuscany.
The interior, of medium firmness, has holes. The flavour is clean and lingering, with a note of cooked milk on the finish. Serve it on its own, at room temperature, with a Tuscan red wine.
Raw milk cheese, not recommended for pregnant women or young children.
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Semi-aged raw sheep's milk pecorino with a red rind. A pronounced flavour, for a board of characterful cheeses.
