Nut leaves Pecorino Cheese

The aging takes place first in large wooden tanks after the rubbing of each cheese with extra virgin olive oil and the coating layered with walnut leaves. Then the last step is carried out in earthenware amphorae in particular natural setting.

Organoleptic characteristics
Cheese with a grainy and crumbly white paste, rightly pasty in the mouth, taste of sheep’s milk, but not spicy, nutty aftertaste.

Silver award at the World Cheese Awards 2018-2019

Bronze award at the World Cheese Awards 2019-2020

Nut leaves Pecorino Cheese is the perfect ingredient for an antipasti board.

Our wine pairing suggestion:

About Romagna Terre: Chianti Classico, Peppoli

‘Since 1985 our philosophy is always the same: constant research, limited production, maximum quality and total control of the product.

The total love for our land and the constant research of raw materials has allowed us in these long years to earn the trust and esteem of the best professionals in the sector both national and international.

The limited availability of each product represents the quality and refinement to satisfy the trust of our admirers and the most refined palates of those seeking excellence’.

It is a magical place where quality raw materials are transformed into true works of art.
The cheeses are kept for a long time in boxes of virgin beech, where fragrant flowers and spices keep the crusts soft and give unique fragrances to the cheeses

See the other cheese online