Pecorino aged in maize, 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 maize, in a wooden crate at room temperature, and is not moved until it is ready. Its shape often remains irregular.
The interior is firm, straw yellow, slightly crumbly when cut. An intense but pleasant flavour, with a sharp edge on the finish. Serve it diced at aperitivo time or melted over polenta.
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Pecorino aged in maize, in a small format. A whole piece for a cheeseboard or for sale by the unit.
