€20,90
€20,90
Pecorino ripened in a straw and hay crust is a sheep’s cheese ripened and aged according to Tuscan dairy tradition. In fact, it is a typical Tuscan cheese that is matured by wrapping in hay – which enriches it with natural aromas – and straw – which improves its seasoning. This cheese is made from 100% Italian sheep’s milk.
It has a straw-yellow colour, a strong aroma and a rich flavour. Hints of straw can be perceived when biting the parts closer to the rind, and its aroma is reminiscent of the typical smell of hay mowing in June. The rind of this cheese is not edible.
The product is delivered vacuum-packed and wrapped with string, so it is also suitable as a present.
Pasteurised sheep’s milk, salt, rennet, selected milk enzymes, sunflower oil, straw and hay rind
Pasteurised sheep’s milk, salt, rennet, selected milk enzymes, sunflower oil, straw and hay rind
HOW TO TASTE IT BEST
Pecorino ripened in a straw and hay crust is excellent in combination with jams and honey or into thin flakes to season mixed salads or meat carpaccio or also grated on pasta or baked vegetables. If cut into bigger pieces, it is perfect to prepare a tasty sandwich with, for example, Porchetta, honey and walnut cream. Or, the most traditional way to enjoy a bite of this Pecorino is as an aperitif on a charcuterie board with mixed cold cuts such as Prosciutto Crudo, Seasoned Coppa or Salame Felino IGP with a glass of red wine from Val d'Orcia or sparkling wine.
HISTORICAL BACKGROUND
Characterised by its rounded shape, this Pecorino has an artisanal history dating back decades. Its production can be traced back to Tuscan artisans who used straw and hay to store cheese on a daily basis. Farmers aged their cheeses in straw and hay to face the need to preserve surplus cheese production over time. Indeed, this technique protected the cheeses from insects and even mould and fungus. Although today these preservation techniques are no longer necessary, this custom is still carried on as it gives the cheese an intense and unmistakable aroma and taste. It also allows for a soft paste and a velvety texture on the palate as the leaves retain more moisture inside.
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