Semi-aged sheep's milk pecorino with a red rind and a white, crumbly interior. For cutting and aperitivo.
Made from sheep's milk in Tuscany, it is aged for 55 to 60 days. The rind is treated with tomato.
The interior is white and crumbly. The flavour is pleasant, with a slight acidity on the finish. Serve it in chunks with olives and cured meats.
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