This Drunken Pecorino Cheese belongs to an ancient recipe, which involved immersion in the wine of the hard Cheese to be softened.
The Pecorino, although hard, thus absorbs the flavor of the wine during an aging of 18 months, giving the Cheese a unique flavor on the palate, hence the name Pecorino Ubriaco.
The wine used to “get drunk” this pecorino is Merlot.
Advice: the best temptation of Drunken Pecorino Cheese is to savor it “naked and raw”, but let yourself be surprised by grating it on pasta. In combination we recommend a glass of Montefalco Rosso D.O.C. or Amelia Rosso Riserva D.O.C.