Pecorino Crosta d’Oro

It is the KING of our pecorino cheeses, a flagship, an iconic cheese for us, we take care of its maturing ourselves according to the most ancient Tuscan traditions. Both the product and the trademark are exclusive to our company as they have been registered and patented.
It is a cheese born at the end of the 1980s, then little by little the recipe was modified until reaching the present result.
It is made from pasteurised milk, but processed raw, placed in a small cheese bowl called ‘scodellata’ which allows it to take on its characteristic shape, and finally salted by hand.
It then arrives at our factory and during the first sixty days it is pampered and washed and turned over every week, it is matured on wooden boards, as per our tradition. After the sixtieth day it is transferred to our underground caves to continue its ageing, again in spruce boards.
During ageing, it is treated only with grape-seed oil and at the end of its maturation, which lasts at least 150 days, it takes on its characteristic golden colour.
The result is a cheese with a pleasant, well-balanced taste, sweet and moderately savoury, with a slight acidity, but not piquant, which makes it pleasant to eat.
Ideal for all uses, it can be eaten either ‘raw’ on chopping boards as an appetiser, or in flakes over fresh meat carpaccio. It goes well with red or white but fairly structured wines.

At the 2023-2024 World Cheese Awards in Trondheim, Norway, it won the gold medal.