Description: this distinctive and rare Pecorino is made with sheep milk and ages from 4 months to about 12 months in terracotta jars with ash and walnut or bay leaves. The ageing variation depends on the period and the cheese can be semi-hard or quite hard.
How to use: you can taste it, perhaps in the old Tuscan way, with white bread and a flask of red wine. To fully appreciate its flavours and aromas, it’s best to let the Pecorino come to room temperature before enjoying it.
How to preserve: the product is sold under vacuum. If it isn’t possible to put it under vacuum again, it is advisable to keep it where temperature is around 15-18 degrees (if not possible, the next best location is the part of the fridge that is least cold), with low humidity and using a wrap that allows air to flow (no plastic film roll, a cotton cloth is better). In any case, it is important to always check the appearance and smell of the product before consuming it, in order to ensure its healthiness.
Note: as this is an artisanal product, the reported weight of the item serves as an indication; the actual weight of the product may vary slightly from the reported figure.
