Pecorino aged with rosemary, 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, in rosemary, in a wooden crate at room temperature, and is not moved until it is ready. Its shape often remains irregular.
The interior, without holes, is fairly supple and slightly crumbly. Mild at first, it finishes clean and savoury. It goes with grilled meats or roast potatoes.
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Pecorino aged with rosemary, in a small format. A whole piece for a cheeseboard or for sale by the unit.
