Pecorino aged in an oak barrel in rosemary. 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 130 days in rosemary. Air passes between the staves and the final shape is often irregular.
The interior, without holes, is fairly supple and slightly crumbly. Mild at first, it finishes clean and savoury. It goes with grilled meats or roast potatoes.
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Pecorino aged in an oak barrel in rosemary. A cheeseboard cheese whose flavour is shaped by its ageing material.
