Pecorino aged in a black pepper crust, 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 a layer of black pepper, in a wooden crate at room temperature, and is not moved until it is ready. Its shape often remains irregular.
The pepper gives the interior a slight acidity and a fresh aroma. The interior is pale straw yellow, the flavour clean at first. It holds its own against cured meats or can be grated over buttered pasta.
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Pecorino aged in a black pepper crust, in a small format. A whole piece for a cheeseboard or for sale by the unit.
