Pecorino aged in an oak barrel in grape pomace. 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 grape pomace. Air passes between the staves and the final shape is often irregular.
The interior is slightly purple, crumbly, with a few irregular holes. You taste a little of the pomace and a lot of the grape must. Serve it with a Tuscan red wine and fresh grapes.
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Pecorino aged in an oak barrel in grape pomace. A cheeseboard cheese whose flavour is shaped by its ageing material.
