Produced from unpasteurized sheep milk, it is skilfully aged for at least 120 days or more, and it is specifically from this ageing process that it receives its typical distinct taste, which is both delicate and sweet.
The rind is treated with olive oil residue (sludge) during its ageing period.

Ingredients: unpasteurised sheep MILK, live milk enzymes, rennet and salt. Rind surface is treated with olive oil sludge.
Weight: approximately 1.4 kg.
Packing: no wrapping (we can vacuum pack them if requested).
Shelf life of packed product: 180 days (vacuum packed: 120 days).

ALLERGENS: MILK and MILK protein

Cheese characteristics:
SHAPE: bowl-shaped, typical of all Tuscan pecorino cheeses, cylindrical with two flat surfaces and rounded sides.
EXTERNAL FEATURES: thick rind, ranging in colour from dark brown to black, due to the olive oil sludge treatment.
INTERNAL FEATURES: the paste is dry and chalky in texture, white to very pale yellow and a very dark undercrust just below the rind, due to the colour of the rind itself. It can have small eyes with an irregular pattern.
ODOR: scents of dry grass and nuts with some medium intensity hints of sheep and barn.
FLAVOUR: quite balanced, the salt can be perceived, medium intensity but sweet and is crumbly when eaten. Good persistence.

Availability: all year.
Food Pairing: It is ideal on a cheese platter, with antipasto but also served at the end of a meal, pairing it with pears (Abbé Fetel), red pepper, onion and orange preserves, as well as with nuts.
Wine Pairing: perfect with full-bodied aged red wines.