Pecorino aged in an oak barrel in wheat. 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 140 days in wheat. Air passes between the staves and the final shape is often irregular.
The straw-yellow interior is very firm. The flavour is clean and leans towards sharp on the finish. Serve it in chunks with wholemeal bread or grate it over a grain soup.
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Pecorino aged in an oak barrel in wheat. A cheeseboard cheese whose flavour is shaped by its ageing material.
