Pecorino with a thin, wrinkled rind, covered with olive leaves, white paste tending to straw-colored, compact and odorous with definite hints of olive. It has a lactic smell of butter but also a slight hint of vegetables. It has a balanced flavor, slightly salty but sweet. Often the taste can be slightly astringent and bitter, due to the aromas transmitted by the olive leaves to the cheese. It has good texture and decidedly amiable taste.
Refined
Stagionato sotto foglie d’olivo
Description
Pairings
It is delicious as an appetizer or paired with honey, but also accompanied by fruit preserves, fresh or dried fruit. It prefers full-bodied and well-structured red wines.
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. Treated on the surface with olive oil, on the rind olive leaves for decorative purposes
Additional infos
Allergens: Milk and its derivatives, on the rind olive leaves
Milk: Pasteurized sheep's milk
Seasoning: Long, minimum 120 days
Type of milk Pasteurized sheep's milk
Seasoning Long, minimum 120 days
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Forme d'Arte has selected a series of small producers of Tuscan cheeses both because by deepening a limited area we can better understand a product, and because Tuscany is our land, with its scents, colors, and landscapes that change from one area to another and depending on the season.
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