Pecorino aged in hay, 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 at least 110 days in Tuscany, in hay, in a wooden crate at room temperature, and is not moved until it is ready. Its shape often remains irregular.
The interior is white, without holes, and crumbly. The aroma is very pronounced and the flavour sharp and lingering. Serve it on its own, at room temperature, with country bread.
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Pecorino aged in hay, in a small format. A whole piece for a cheeseboard or for sale by the unit.
