Pecorino aged in an oak barrel in olive leaves. 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 190 days in olive leaves. Air passes between the staves and the final shape is often irregular.
The interior is white, very crumbly but fairly supple. The flavour is delicate, with a slightly astringent edge on the finish. Serve it with a drizzle of olive oil and olives.
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Pecorino aged in an oak barrel in olive leaves. A cheeseboard cheese whose flavour is shaped by its ageing material.
