Pecorino aged in an oak barrel under walnut leaves. A cheeseboard cheese whose flavour is shaped by its ageing material.
The wheels are laid in old oak barrels, in layers with the ageing material, at room temperature. They mature in Tuscany for about 160 days under walnut leaves. Air passes between the staves and the final shape is often irregular.
The interior has holes in the centre and closes up near the rind. A hint of bitterness at first, then a sharp finish. Serve it in pieces with walnuts and honey.
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Pecorino aged in an oak barrel under walnut leaves. A cheeseboard cheese whose flavour is shaped by its ageing material.
