An extraordinary Pecorino for its consistency, obtained from a passage in wooden barrels where it is covered with Walnut Leaves and left to mature for a long time.
During this period the cheese paste becomes hard on the inside and dark green on the outside with a strong and persistent taste in the mouth.
Tips: Seasoned Pecorino in Walnut Leaves is excellent as a snack or appetizer and accompanied with honey and compotes, or to be grated on pasta; in combination we recommend a soft white such as Amelia Malvasia D.O.C.
Ingredients: sheep’s milk, rennet, salt, enzymes, walnut leaves.
Storage: to be stored at a max. 12 degrees.