This is our KING, our pride and our historical pecorino, we age it following the most traditional Tuscan ageing process. During the ageing phase we treat the rind with olive oil and at the end of this time, which lasts a minimum of 180 days to 10 months, and thanks to several and repeated treatments, it takes on this typical golden colour.
Both the product and the brand are our company’s registered and patented trademarks.
Ideal for any use, both as it is, in flakes over meat carpaccio, and last but not least it has been used to make a cheese flavoured ice cream.

Ingredients: pasteurised sheep MILK, live milk enzymes, rennet and salt. Rind surface is treated with oil.
Weight: approximately 1.3 kg.
Packing: no wrapping (we can vacuum pack 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, with two flat surfaces and rounded sides.
EXTERNAL FEATURES: the rind is quite definite, hard and almost smooth with the usual markings of the draining moulds on the surfaces. Light golden brown with some darker spots in the cracks.
INTERNAL FEATURES: the paste is dry and chalky in texture, very pale yellow; the undercrust is due to the colour of the rind itself. It can have small eyes with an irregular pattern.
ODOR: sheep and barn scents, yet delicate with hints of vegetation, hay and nuts.
FLAVOUR: balanced, slightly piquant and salty as well as sweet. It is crumbly when eaten. Great persistence.

Availability: all year.
Food Pairing: we suggest serving it on a cheese platter, with antipasto along with honey, Vin Santo gelatine or green tomato relish.
Wine Pairing: It goes well with either white or red wines as long as they are quite structured.