Pecorino aged in wheat, 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 100 days in Tuscany, in wheat, in a wooden crate at room temperature, and is not moved until it is ready. Its shape often remains irregular.
The straw-yellow interior is very firm. The flavour is clean and leans towards sharp on the finish. Serve it in chunks with wholemeal bread or grate it over a grain soup.
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Pecorino aged in wheat, in a small format. A whole piece for a cheeseboard or for sale by the unit.
