Pecorino aged in an oak barrel in straw. 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 in straw. Air passes between the staves and the final shape is often irregular.
The pale straw-yellow interior is firm and very crumbly. The flavour is intense and slightly sharp. Serve it in chunks with wildflower honey.
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Pecorino aged in an oak barrel in straw. A cheeseboard cheese whose flavour is shaped by its ageing material.
