Pecorino aged in grape pomace, 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 grape pomace, in a wooden crate at room temperature, and is not moved until it is ready. Its shape often remains irregular.
The interior is slightly purple, crumbly, with a few irregular holes. You taste a little of the pomace and a lot of the grape must. Serve it with a Tuscan red wine and fresh grapes.
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Pecorino aged in grape pomace, in a small format. A whole piece for a cheeseboard or for sale by the unit.
