Pecorino di Fossa
After three months of aging, the wheels are buried in natural tufa pits in Sogliano for 90 days. This fermentation gives the cheese its irregular shape, crumbly texture, and bold, piquant flavour.
£49.90
Fermented Pecorino
The “Fermentati” embody the art of transformation. Matured in ancient terracotta jars, these pecorinos evolve in a microclimate that intensifies aroma, texture, and depth of flavour. Infused with ingredients like walnut leaves and wild fennel, each wheel acquires a distinctive identity — earthy, aromatic, and full of character. These are cheeses that speak of Tuscany’s land and traditions, where the mastery of fermentation meets centuries-old wisdom, yielding rare and unforgettable tastes.
Pecorino di Pienza Seasoned Under Walnut Leaves
Following a four-month aging, the wheels are wrapped in walnut leaves and matured for three more months in terracotta jars. The result is a tangy, nutty cheese with a tannic finish.
£42.90
Pecorino di Pienza Seasoned With Wild Fennel
Aged for 6–7 months on wooden boards, then wrapped in wild fennel sprigs and placed in terracotta jars, this cheese acquires a refreshing herbal aroma and a subtly aniseed finish.
£42.90