Description: this distinctive and rare Pecorino aged in Ash and Walnut Leaves 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 aged in Ash and Walnut Leaves 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.
