Pecorino aged for at least 4-5 months. The black crust reminds us the peasant's custom to protect the cheese greasing it with olive-oil's dregs and ashes to extend the conservation.
The paste is white, friable, lightly rough. Very tasty, with a complete flavour.
The paste is at the same time compact and buttery, with a colour between white and straw and a delicate taste that masks a slightly sharp streak to the palate, thanks to over 100 days of aging. Suggestions: Ideally enjoyed with a glass of Chianti Classico accompanied by Balsamic Vinegar of Modena Aged. Excellent for use in various gastronomical preparations or accompanied by pears.
Pasteurized sheep's milk, salt, rennet, lactic ferments.
Rind not edible dyed with iron oxide, covered by protective film.