Pecorino aged in an oak barrel in maize. 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 130 days in maize. Air passes between the staves and the final shape is often irregular.
The interior is firm, straw yellow, slightly crumbly when cut. An intense but pleasant flavour, with a sharp edge on the finish. Serve it diced at aperitivo time or melted over polenta.
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Pecorino aged in an oak barrel in maize. A cheeseboard cheese whose flavour is shaped by its ageing material.
