Particularly tasty on the palate, this pecorino is produced with milk coming exclusively from sheep and has a warm, amber color. After production, it is left to rest, in maturation, for at least 20 days. It is then taken to the Tufaceous Caves where it undergoes seasoning, on chestnut boards, which varies from 50 to 90 days depending on the size of the wheels. The wheels are placed one on top of the other on a bed of hay, so that the humidity and aroma of the hay are absorbed by the cheese, giving it that particular taste that characterizes it. The hay used is the one called “Maggengo” harvested in May, which due to its characteristics is very suitable for this type of seasoning. Every week the hay is renewed and the shapes moved, the top down and vice versa.
Refined
Stagionato sotto Fieno
Description
Pairings
Perfect with honey and jams, enjoy it with a good red wine that will enhance its innumerable nuances.
Preservation
Store the cheese in a cool, dry place, or halfway in the refrigerator wrapped in vegetable paper or a cotton napkin. If the refrigerator is excessively humid, put next to the cheese a small cup with salt, so that excess moisture is absorbed by the latter.
Ingredients
Pasteurized sheep's milk, salt, rennet and selected lactic ferments, hay in the crust
Additional infos
Allergens: Milk and its derivatives
Milk: Pasteurized sheep's milk
Seasoning: Long, minimum 180 days
Type of milk Pasteurized sheep's milk
Seasoning Long, minimum 180 days
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