Our strongest desire is to amaze and “give life to” new cheeses creating unique aromas. We consider our cheese as a work of art, each one is a unique piece. Inside the grotto, where we carry out our alchemies, we have placed pecorino in travertine containers (from Rapolano-Siena), together with a mixture of aromatic herbs, the result has been astonishing.

The name perfectly suits this cheese.  It is called aromatic because of the strong fragrance that distinguishes it from all the others. Both the rind and, above all, the undercrust are aromatic as a result of the maturing and fermentation from the herbs. The cheese consistency and colour also change, delivering very interesting complexities in flavour and aroma.

Ingredients: pasteurised sheep MILK, live milk enzymes, rennet and salt. Rind surface is treated with juniper, bay leaf, rosemary, sage and wild fennel.
Weight: Approximately 1.3 Kg.
Packing: vacuum packed.
Shelf life of packed product: 120 days.

ALLERGENS: MILK and MILK protein

Cheese characteristics:
SHAPE: it is cylindrical but both sides and flat surfaces are quite irregular as a consequence of the refining process.
EXTERNAL FEATURES: the rind tends to be hard, wrinkled stained by mould with bits of rosemary, sage and other herbs on it. The colour of the rind ranges from light grey to a pale green with some darker spots.
INTERNAL FEATURES: the paste is chalky, soft and between pure white and very pale yellow with no eyes. The under crust is darker.
ODOR: it carries an intense scent of fermented vegetation, of rosemary and sage as well as hints of barn and sheep and a fermented lactic odour.
FLAVOUR: slightly sweet at first, the salty element and touch of bitterness follow. It is grainy towards the centre with a creamier undercrust but overall quite soluble. High persistence.

Availability: limited.

Food pairing: it is great on a cheese platter, as antipasto as well as for a tasting of pecorino cheeses.
Wine pairing: with full bodied and well structured red wines.