Pecorino L’Aromatico

Because of our innate desire to always surprise and ‘give birth’ to new cheeses and create unique aromas, characterising our cheeses as if each cheese became a work of art, or rather, a unique piece… in our alchemy cave, we placed pecorino cheese in white Carrara marble basins together with a mixture of aromatic plants, and the result was surprising.

Never has a name been more aptly named, for aromatico is a cheese that stands out from all others precisely because of its intense aromaticity, not only in the rind, but above all in the under rind, which, thanks to its ripening and thus fermentation with the leaves, completely changes consistency and colour, giving the cheese a truly interesting olfactory-gustatory complexity.

The rind may be edible, interestingly, tasting the part of the rind that has come into contact with the sage leaf, one clearly perceives the sage aroma, and this is also true for the other leaves, while in the centre one perceives all three. What is recommended when tasting, is to first taste the pastry then possibly the crust, as the intensity in the crust is much higher than inside.