Pecorino aged in ash, 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 130 days in Tuscany, in ash, in a wooden crate at room temperature, and is not moved until it is ready. Its shape often remains irregular.
The pale straw-yellow interior is firm and very crumbly but holds together well. Mild at first, it finishes with a sharp edge. Its grey rind makes a contrast on a cheeseboard.
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Pecorino aged in ash, in a small format. A whole piece for a cheeseboard or for sale by the unit.
