Pecorino aged in an oak barrel in ash. 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 at least 190 days in ash. Air passes between the staves and the final shape is often irregular.
The pale straw-yellow interior is firm and very crumbly but holds together well. Mild at first, it finishes with a sharp edge. Its grey rind makes a contrast on a cheeseboard.
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Pecorino aged in an oak barrel in ash. A cheeseboard cheese whose flavour is shaped by its ageing material.
