Pecorino aged with walnut leaves, in a small format. A whole piece for a cheeseboard or for sale by the unit.
This small format follows the same recipe as the large wheel. It is aged for about 110 days in Tuscany, under walnut leaves, in a wooden crate at room temperature, and is not moved until it is ready. Its shape often remains irregular.
The interior has holes in the centre and closes up near the rind. A hint of bitterness at first, then a sharp finish. Serve it in pieces with walnuts and honey.
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Pecorino aged with walnut leaves, in a small format. A whole piece for a cheeseboard or for sale by the unit.
