Pecorino aged in an oak barrel in coffee. 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 120 days in coffee. Air passes between the staves and the final shape is often irregular.
The interior is white and fairly crumbly. The coffee comes through on the nose and again on the palate. It makes a surprise at the end of a meal, with dark chocolate or alongside a not-too-sweet dessert.
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Pecorino aged in an oak barrel in coffee. A cheeseboard cheese whose flavour is shaped by its ageing material.
