Pecorino aged in an oak barrel under a layer of black pepper. 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 a layer of black pepper. Air passes between the staves and the final shape is often irregular.
The pepper gives the interior a slight acidity and a fresh aroma. The interior is pale straw yellow, the flavour clean at first. It holds its own against cured meats or can be grated over buttered pasta.
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Pecorino aged in an oak barrel under a layer of black pepper. A cheeseboard cheese whose flavour is shaped by its ageing material.
